Begin by cooking the brown rice according to the instructions, 2 minutes before the rice is done add in the frozen edamame.
Take the rice and edamame off the heat once cooked and drain thoroughly, patting down with kitchen roll (if necessary) to remove any excess quater.
In a frying pan or wok, heat the sesame oil.
Add in the spring onions, red pepper and carrot.
Cook the vegetables on a high heat, stiring frequently, until they begin to softer (2-4 minutes).
Add the ginger and garlic to the pan and cook on a medium heat for a further 2 minutes (again, stiring frequently).
Add the rice and edamame to the pan and combine with the vegetables.
Push the rice mix to one side and add the beaten egg to the pan.
Let the egg cook slightly before combining with the rice.
Stir together and cook for a further 2 minutes.
Add the soy sauce before serving.
Garnish with sesame seeds if desired.