Spray a large skillet or wok with cooking spray and heat over medium. Sauté corn, peas, and carrots for 5 minutes.
Push veggies to the sides of skillet and crack egg into the center. Push egg around center of skillet to gently scramble; cook approximately 3 minutes. Stir the veggies into the eggs and cook for 1 minute.
Add rice and shelled edamame; stir to combine. Season with pepper, soy sauce, and sesame oil. Cook for 2-3 minutes or until veggies are heated through.
Serve with pineapple chunks on the side. (Serving size: 3/4 cup rice mixture, 1/2 cup pineapple)