Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs less cloudy.

Put the rinsed rice in a medium saucepan with 2 1/4 cups water and a generous pinch of salt. Set the saucepan over high heat and bring it to a boil.

Cover the saucepan, lower the heat to low, and cook the rice for 15 minutes.

Take the saucepan off the heat and let the rice rest, still covered, for 10 minutes.

While the rice cooks, fill a small saucepan with water and bring it to a boil over high heat for the eggs.

Lower the eggs into the boiling water with a spoon so they do not crack.

Cook the eggs for 7 minutes for firm whites and soft yolks.

Transfer the eggs to a bowl of cold water and let them cool for 3 minutes.

In a small bowl, stir together the soy sauce, rice vinegar, sugar, grated ginger, and 2 tablespoons water until the sugar dissolves.

Heat the neutral oil in a medium skillet over medium heat.

Put the frozen edamame into the skillet and cook for 2 minutes, stirring often, until the beans are no longer icy.

Pour half of the soy-ginger sauce into the skillet with the edamame. Cook for 1 to 2 minutes, stirring, until the beans look glossy and warmed through, then turn off the heat.