In a bowl, mix all of the red curry sauce ingredients together. Set it aside.

Add 1/2 tablespoon of coconut oil to a wok over medium-high heat. Pour the whisked eggs to the wok. Let the eggs set for about 10 seconds. Sprinkle the eggs with a pinch of salt.

Then, use a spatula to scramble up the eggs. Cook the eggs for about 1 minute. Turn off the heat. Use the edge of your spatula to break up any large pieces of egg. Transfer the eggs to a plate and wipe down the wok with a towel.

Heat the remaining coconut oil in the wok over high heat. Add the shallots and cook them for about 1 minute, until they start to soften. Then, add the ginger and garlic and cook for about 30 seconds.

Once the ginger and garlic are fragrant, add the carrots, pepper, corn, asparagus, and 1/2 teaspoon salt. Stir fry all the vegetables for about 2 minutes, until the asparagus turns vibrant green.

Add the scallions and rice into the wok. Drizzle the red curry sauce over the rice. Toss to incorporate the sauce into the rice. Use your spatula to break up any large chunks of rice. Season the fried rice with the remaining salt, and toss to combine.

Turn off the heat. Add the California Green Ripe Olives, and mix everything together. Transfer the cooked red curry fried rice to a large baking pan or casserole dish. Sprinkle chopped peanuts and red pepper flakes for garnish. Serve.

If you are transporting the fried rice, cover the rice loosely with aluminum foil.