Heat oil in large pan or wok to medium-hot. Fry spring onions (reserve some for garnish) until crisped and golden in places. Add capsicum and frozen peas and edamame beans and sauté until cooked. Add another splash of oil to the pan/wok and add the rice – keep it moving as it heats through to piping hot. Season well with salt and pepper and soy sauce. Divide onto serving plates or bowls.
Wipe pan/wok clean, lower temperature, and pour in beaten eggs. Cook until set and flip. When cooked, remove from pan and roll then slice. Place on top of rice.
Serve rice with more soy sauce, spring onions, and sliced chilli on the side.