Cook 1 cup of brown rice according to instructions. This should yield about 4 cups cooked. We use an instant pot and add 1 cup brown rice, 1 cup of filtered water and cook for 30 minutes and then let pressure release.
We prefer to cook the rice ahead of time and let it cool for at least a few hours in the refrigerator. This makes for a less sticky fried rice.
Prep vegetables. If using frozen peas, measure 1 cup and place in a bowl to thaw.
Dice onions, mince garlic and grate the fresh ginger. Set aside.
Chop mushrooms to measure 2 cups. We used a combination of Shitake and Cremini for this recipe but you can use whatever kind you like or can source.
Add edamame beans to a small pot of boiling water and cook for 2 to 3 minutes. Drain and set aside.
In a large skillet on medium heat, add the toasted sesame oil.
Add the onions, garlic and ginger. On medium-low, saute the mixture, stirring often for about 5 to 7 minutes.
Add the mushrooms and grated carrot and cook for another 5 minutes. Stir often to keep the mixture from sticking to the pan. Add a small amount of water or vegetable broth if this happens, about a tablespoon at a time.
Add cooled rice. Stirring frequently, cook for a couple of minutes.
Add peas, edamame and Tamari. Stir and cook for another couple of minutes to blend the flavours.
Turn off the heat and sprinkle with sliced green onions if using.
You can eat this as a meal or as a side dish. Enjoy!