Brown Rice fried rice with edamame

Edamame - the ubiquitous appetizer at a Japanese restaurant is a great addition to a fried rice. Edamame means "beans on branches" and is picked right before the soybean is ripe. As an appetizer it is served in their shell - for the fried rice, you can cook the whole edamame with their shells and then shell them or buy the frozen shelled version.
It pairs well with brown basmati rice which has a lovely nutty taste and makes for a tasty fried rice. And corn features in this recipe, just like a few other recent recipes of mine - (popular vegetable this summer since the farmers markets are flooded with them and are super sweet).
This dish is very rich in protein and fiber both from the edamame and the brown rice. It pairs well with grilled okra and sweet potato leaves.

Brown rice fried rice with edamame and corn

3/4 cup brown basmati rice
1 1/2 tablespoon canola oil
1 cup spring onions, white and light green parts only, finely chopped (save the green parts finely chopped for garmish)
2 tablespoon finely minced garlic
1 cup shelled edamame
1 fresh corn on the cob, kernels removed
1 - 2 fresh red chili, thinly sliced (depending on your heat tolerance)
1 teaspoon toasted sesame chili oil (chili flavored sesame oil - regular toasted sesame oil can be substituted and it if you like your dish hot, then add some chili flakes in step 2 after the oil is hot)
1 tablespoon light soy sauce
1/2 teaspoon kosher salt

1. Place the brown basmati rice and 1 1/2 cups water in a saucepan (should have a tight fitting lid) and bring to a boil. Once the rice starts to boil, cover the saucepan and reduce the heat to simmer. Cook for 50 minutes without opening the cover. By the end of 50 minutes all the water will be absorbed and you should have fluffy rice. Let it sit for 5 minutes and remove the cover and fluff the rice with a fork and set aside to cool. (To expedite cooling spread out the rice in a sheet try or a large plate). 
2. Heat a large skillet with canola oil over medium heat. Add the minced garlic and the white and light green parts of the spring onion and saute for 1 to 2 minutes. Add the shelled edamame, corn, sliced red chilies and salt and continue to cook over medium heat till the edamame is cooked about 3 to 4 minutes. 
3. Add the cooled basmati rice, soy sauce and the toasted sesame chili oil and mix well. Lastly add the green parts of the scallions and give the rice one good toss. Transfer to a serving platter and serve warm.

Serves 2 to 3