Preparation

In a medium bowl, lightly beat the eggs and season with salt and pepper. Set aside.

Heat 1 Tbs. of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the scallion whites, garlic, and ginger, and stir-fry for a few seconds. Season the shrimp lightly with salt and pepper. Add the shrimp and edamame, and stir-fry until the shrimp turn pink, 3 to 4 minutes. Add the soy sauce, the remaining 1-1/2 Tbs. oil, and the rice, and cook, stirring constantly, until the edamame are just tender and the rice is heated through, 3 to 4 minutes.

Push the rice mixture to one side, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1 to 2 minutes. Remove the wok from the heat, and fold the eggs into the rice mixture. Drizzle the sesame oil over the rice, sprinkle with the scallion greens, and toss to combine. Season to taste with additional soy sauce, sesame oil, and hot sauce, if you like.