In a wok, or a very big cast iron pan, heat up 3 tbsp Canola oil over medium heat.
Sweat the ginger, garlic, and onion in the wok until they become translucent and aromatic.
Crack the eggs into a small bowl and stir them to break the yolk.
Pour the eggs into the wok and quickly stir to cook. While the eggs are still shiny and a little runny, push them to the side of the wok.
Add 1 tbsp canola oil into the center of the wok and add the asparagus, small diced carrots, cauliflowers, and edamame beans, quickly stir-frying in the oil for 10 seconds. Then push it to next to the eggs.
Turn the heat to high and add all the steamed rice into the pan breaking up the rice lumps with a wooden spoon or metal spatula.
Once the rice becomes loose, start mixing and folding the eggs and asparagus into it.
When everything in the pan is well mixed, drizzle soy sauce all over and continue to stir and fry the rice.
Last, add the cooked bacon and chopped green onions and season with black pepper.
The key to making delicious fried rice is to be patient when you are toasting the rice in the pan. Let it caramelize a little to bring out the nutty-ness of the rice.