Coat a large nonstick wok or skillet with cooking spray and turn on medium heat.
Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes.
Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
Add the cooked rice, liquid aminos and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute.
Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.