Cook bacon in a large nonstick skillet or wok over medium-high heat until crispy. Drain excess fat from the pan and push bacon to sides. Add onion, carrots and celery and cook until softened about 2 minutes. Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown. Stir in peas and cook 2 minutes. Transfer mixture to a medium bowl. Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. When oil is hot add cooked rice in a thin even layer. Cook until rice is heated and slightly crispy. Stir in bacon-egg mixture. Add soy sauce and top with green onions. Meanwhile, follow the package instructions for the salmon. Serve fully cooked salmon atop portions of bacon and vegetable fried brown rice.