If your rice is not already cooked, measure out 1 cup of dry rice. This will yield 2 cups of cooked rice. Cook according to package. You may want to leave the rice on a simmer an extra 5-10 minutes to ensure it dries out as much as possible.
Heat 1/2 tablespoon of oil over medium heat. Or spray non-stick spray.
In a small bowl, whisk the eggs together until yolks and whites are combined. Season wtih a sprinkle of salt & pepper.
Add the eggs to the pan and scramble. Once cooked, remove the eggs from the pan and set aside in a small bowl for later.
Add the remaining 1/2 tablespoons of oil to the pan on medium heat. Depending on the vegetables you selected saute as needed for desired texture. Typically 5-8 minutes will be enough to make them all tender, given you chopped them in bite size pieces. Cook the carrots and green onions with your other vegetables for the final 4 minutes.
White vegetables are cooking, bring a small pot of water to a boil. Add in the frozen edamame and cook as directed, about 2-3 minutes.
Remove all vegetables from the pan and set to the side. Turn heat to medium low.
Add the cooked rice, your choice of tamari, soy sauce or coconut aminos, rice vinegar, toasted seasame oil, and grated ginger to the pan. Stire until well combined.
Add the scrambled eggs and vegetables back to the pan and stir to incorporate into the rice.
Reduce heat to low and let the rice and vegetables cook for about 5-10 minutes, stiring occassionally.
Serve in a bowl and enjoy all your vegetables disguised in your rice! Pairs great with crispy tofu!