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Heat grapeseed oil in a wok or large nonstick skillet over medium high heat. Scramble the eggs. Remove eggs from wok and set aside.
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Cook bacon in the same wok over medium heat until browning, about 4 minutes. Add the asparagus and cook 3 more minutes, stirring frequently.
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Add rice to the wok. Stir to mix everything, breaking up the rice. Cook, stirring, for 3 minutes.
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Add the scrambled eggs, smoked salmon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and the food is heated through.