A rice dish you want to know about

Everyone who has tried Danica’s edamame fried rice [pronounced ed-a-maw-mee] has wanted the recipe. It’s that good. Bonus: it is good served cold or warm. Double bonus: it keeps perfectly in the fridge… just as delicious next day… if there’s any left over.
The recipe follows, complete with some important custom touches that Danica has added:
Edamame Fried Rice
credit: Skinnytaste.com 
Servings: 6 • Size: just under 1 cup • Weight watchers: old Points: 4 pt, PointsPlus: 5 pt
Calories: 202 • Fat: 5.8 g • Protein: 8.6 g • Carb: 28.5 g • Fibre: 4.3 g • Sugar: 1.1 g Sodium: 245 mg (without salt)
Ingredients:
• 3 cups cooked brown rice (leftover works well)
• 2 egg whites, scrambled
• 1 whole egg, scrambled (use 2 whole eggs if no whites on hand)
• cooking spray
• 1/2 onion, finely chopped
• 2 cloves garlic, diced 
• 5 scallions, chopped, whites and greens separated
• 1/2 cup shredded carrots
• 1 tbsp oil
• 1 cup ready-to-eat shelled edamame
• 2 tbsp low sodium tamari soy sauce, (or more to taste)
(good option – add 2 tsp sesame oil and 1 tsp fish sauce)
• fresh pepper to taste (salt if needed)
Directions:
Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add chopped cooked egg along with soy sauce, scallion greens and edamame, mixing gently for about 3-4 minutes until evenly combined.
(Good served either hot or cold.)
(Easily doubled or even tripled.)