Cook the rice and refrigerate as long as possible. Using a 2:1 ratio of water to rice, bring to boil and then reduce to a simmer and cover for about 20 minutes or until the water is absorbed and rice is soft.

To prep the vegetables, cut the onion and pepper into thin julienne strips. Remove the stems from the mushrooms and cut the caps into thin strips as well.

Drain the baby corn from the liquid in the can and cut into bite sized chunks.

Cut the broccoli florets off of the steam or use precut broccoli.

If the edamame is frozen in the pods, add the pods to a bowl with a little water and microwave for about 1 minute so that the pods are defrosted enough to remove the beans.

To cook the stir-fry, use a wok or large pan and add the sesame oil. Heat the pan and the oil until the oil is thin and free flowing.

Add the onion and pepper and cook until onions are translucent. Add the mushrooms and broccoli.

When the broccoli is bright green, add the baby corn and edamame. If the pan gets dry, add some soy sauce to the veggies.

When the veggies are soft, add in the cold rice and stir to mix. Add the soy sauce slowly and taste. Add more soy sauce to your preference.

Remove from heat when the rice is warm and well coated in soy sauce. Top with sesame seeds and enjoy!