(Chatelaine): HEAT a large non-stick frying pan over medium. Add canola oil, then eggs. Stir often to scramble eggs until softly set, about 1 min. Transfer to a small bowl.
ADD sesame oil to pan, then onion and garlic. Cook until onion is soft, about 3 min. Add chicken and cook until no pink remains, about 2 min. Increase heat to medium-high. Add edamame and pepper. Cook, stirring often, until peppers are tender, about 4 min. Stir in rice and eggs, then drizzle with soy. Cook until rice is warmed, 2 min.