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.
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.
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.
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.
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.