1 tablespoon coconut oil
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
4 tablespoons wheat-free tamari
3 cups cooked, shelled edamame
4 cups cooked long-grain brown rice
2 eggs, beaten
Heat oil in a large wok or skillet over medium-high heat. Add carrots, pepper, and green onion, and stir-fry until just tender, about 2 minutes.
Add edamame, rice, and soy sauce and stir-fry until combined and heated through, about 5 minutes. Push the rice over toward one side and pour the eggs into the cleared space. Scramble with a spatula until set, then thoroughly stir into the rice. Serves 4.