In a large cast iron skillet or regular skillet, heat sesame oil over medium-high heat until hot.
Add vegetables: edamame, shredded cabbage, carrots, kale. Saute until softened. The cabbage should be softened but still a little crunchy.
Add cold white rice. Drizzle with soy sauce and nutrition yeast, turning to coat. Cook over medium-high heat, turning occasionally until the rice is golden brown and fried. Drizzle with additional sesame oil if the rice is sticking to the pan.
Just before serving, add sesame seeds and fry a minute more. Remove pan from heat and sprinkle with fresh green onions.
Taste for seasonings. Add an extra drizzle of soy sauce and nutritional yeast as desired. Serve topped with sesame seeds and freshly ground black pepper and red pepper flakes to taste.