Steps

1. Bring a pot of water to a boil.  Add black rice and cook until desired softness, generally about 20 minutes.  Note: Black rice is also chewier so please be aware that it does not automatically mean the rice is not cooked through.  Then drain, rinse and set aside.
2. Set a carbon steel wok or large pan on medium high heat.  Add avocado oil and bell pepper and cook until sear marks appear on the edges, about 2 minutes.  Then add in garlic and toss.
3. Add sliced portobello mushroom caps and a few tablespoons of water to create steam to help them wilt a bit if needed.  Then add 1 (one) tablespoon of the teriyaki sauce and toss everything together.
4. Add the edamame, spinach and carrots and toss together.  Squeeze in fresh lime and the remaining teriyaki sauce and cook/toss for another 2 minutes.
   
   
5. Remove from the heat and serve!  You can enjoy this meal either hot or cold.  Season each serving to taste using red chili garlic sauce, Sriracha and/or low sodium soy.