In a large skillet or wok, heat the coconut oil. Add int he ginger and cook for one minute on medium heat.
Add in the mushrooms and asparagus, and cook for 2 minutes until vegetables just start to soften.
Add in the kale and the garlic, and cook another 2 minutes until kale wilts. Add in the cooked rice and mix well.
Make a hole in the center of the skillet, and pour in the beaten eggs. Allow to cook on medium heat until the cook through, and then chop up and mix into the rice.
Season with fish sauce and rice vinegar, and serve.