Thaw edamame and set aside. Whisk together 1 tablespoon sesame oil and 2 tablespoons soy sauce in tiny bowl and Set aside.

Heat 1 tablespoon sesame oil in wok (or large frying pan) over high heat. Add chopped onion, ginger and carrots and saute while stirring, about 4 minutes.

Add rice and edamame and cook while stirring about 5 minutes over high heat. Sprinkle sesame oil/soy sauce mixture and stir to blend.

Pull rice mixture to sides, leaving center of wok (or frying pan) empty—pour lightly beaten egg in center and scramble. Once egg is cooked, be sure it is broken up and stir it into the rice. Serve immediately.

Recipe created by Heather Quintana, Certified Health Coach, Certified Food Educator