Recipe Courtesy Chef Shirley Chang – from her cookbook “Chinese Heritage Cooking From My American Kitchen
1. In a wok, or a very big cast-iron pan, render the fat from the bacon over medium heat. When the bacon is cooked but not yet crispy, remove all of the bacon from the pan. Strain the bacon drippings into a container, but leave about 2 tablespoons (30 ml) of bacon fat in the pan.
2. Sweat the ginger, garlic and onion in the wok until they become translucent and aromatic, about 1 minute.
3. 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 the canola oil into the center of the wok and add the asparagus, quickly stir- frying in the oil for 10 seconds. Then push it next to the eggs.
4. Turn the heat to high, and add all of 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. You shouldn’t need extra salt because the bacon should provide enough salt. Mix everything together and cook for another 30 seconds, then plate and serve.