Heat 1 tsp of the oil in a skillet over medium heat. Add whisked eggs and scramble 1 minute. Remove to a plate.
Heat remaining 2 tsp oil. Add sweet pepper and cook 3 to 4 minutes, until soft. Add edamame and garlic; cook 1 more minute. Add shrimp and salt. Cook 3 more minutes, until shrimp are pink.
Stir in cooked eggs, rice, soy sauce and sesame seeds. Cook 2 minutes, until just heated through. Top with scallions and serve.