Serve this with steamed broccoli and a simple slaw dressed in a bottled Asian-flavored dressing.
Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.
Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions, and bell pepper; sauté 1 minute. Stir in cooked rice, edamame, and remaining ingredients. Serve immediately.
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