In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 30-45 minutes until tender and water is absorbed. Fluff rice with a fork.

In a large skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat. Add sliced mushrooms, seasoning with sea salt and black pepper. Sauté for 10-15 minutes until browned and moisture evaporated.

Add remaining tablespoon of sesame oil and toss in chopped stir-fry vegetables and ⅔ of the sliced green onions. Cook on medium heat for 3-4 minutes until bright and slightly tender. Add frozen edamame and teriyaki sauce, cover, and steam for 6-8 minutes.

In a bowl, combine grated carrots, remaining green onions, and rice vinegar. Toss gently to create a refreshing slaw. Set aside.

Divide cooked rice into serving bowls, layer sautéed vegetable and edamame mixture on top, followed by carrot slaw. Add optional garnishes like sliced avocado or sesame seeds as desired.