Heat 1 teaspoon of the oil in a skillet over medium heat. Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft. Add the edamame and garlic and cook 1 more minute.
Add the shrimp and salt and cook 3 minutes, until they are bright pink.
Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.