In large skillet/wok over medium-high heat with 1 Tbsp oil, saute garlic, ginger, and 2.5 cups chopped vegetables until softened, approximately 5 minutes adding edamame/peas during last minute of cooking. Remove vegetables from skillet, set aside.
Add another 1 Tbsp oil to skillet/wok. When hot, add rice and fry for approximately 5 minutes, stirring occasionally.
Return cooked vegetables to skillet and mix with rice. Stir in tamari and sesame oil, mix well. Push rice to edges of the skillet.
Add JUSTEGG to the center of the skillet. Cook until able to scramble. Add a pinch black salt (kala namak) to the egg if available. Once scrambled, mix into rice.
Stir in bean sprouts, mix well. Sprinkle with green onions before serving. Serve with sriracha sauce.