Prep: 1. Cook and chill rice beforehand. (1 cup uncooked = 3 cups cooked) 2. Defrost and shell edamame (if frozen); chop scallions; lightly beat eggs. 3. Make sure you have everything ready to go, this recipe goes quickly. Make 1. Heat sesame oil in pan. 2. Add eggs, scramble until just cooked. 3. Add scallions, cooked rice, edamame, and teriyaki sauce; cook, stirring, until warmed through, about 2 minutes.
If you can buy pre-shelled edamame as a time saver. If you can't find pre-shelled ones, we found that turning the edamame pods so that they are frowns and pushing the beans out of the bottom seam is the easiest way to shell them. You could also easily substitute frozen peas for the edamame if you prefer.