Rice and water should be combined in a medium saucepan and simmered. Until the water has completely absorbed, gently simmer for 30 to 40 minutes with the lid on and the heat reduced to low. Rice should be fluffed after being taken from the fire and left to cool to room temperature. (You can put the rice in the fridge to hasten cooling.)

A big skillet should be heated at medium. Oil, onions, and garlic are added. Sauté for 2 minutes or until soft.

Add the rice and stir to separate any clumps. Cook the rice for approximately 3 minutes, stirring often throughout the cooking process.

Add the carrots and edamame and stir. Cook for two minutes, or until thoroughly heated. Add the egg and fish sauce and whisk thoroughly. Stirring occasionally, simmer for a further 2 minutes, or until the egg is fully cooked. Use black pepper to season. Serve hot.