• Wash and dry produce.

• Trim and thinly slice scallions, separating whites from greens. 

• Crack eggs into a small bowl and whisk until smooth.

• Massage rice in package to break up grains; open package and add soy sauce. Set aside until ready to use in Step 3.

Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, cabbage and carrot mix, and edamame. Cook, stirring occasionally, until veggies are browned and just tender, 2-3 minutes.

• Turn off heat; transfer to a plate. Wipe out pan.

In same pan used for veggies, heat another large drizzle of oil over medium-high heat. Add rice, egg mixture, and half the sesame seeds to pan, then gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until rice starts to crisp and eggs start to set, 1-2 minutes.

• In pan used for veggies, heat a large drizzle of oil over medium-high heat. Add soy sauce–seasoned rice, eggs, and half the sesame seeds to pan, then gently press into an even layer. Cook, undisturbed, until rice starts to crisp and eggs start to set, 1-2 minutes.

Divide fried rice between bowls and top with as much spicy mayo as you like, scallion greens, and remaining sesame seeds. Serve.

• Return veggies to pan and add umami ginger sauce. Cook, mixing everything together and breaking up eggs, until hot and evenly coated in sauce, 1-2 minutes.

• Divide fried rice between bowls and top with scallion greens, remaining sesame seeds, and as much spicy mayo as you like. Serve.