Heat the canola oil in a saucepan. Add the onions and saute until they turn translucent. Add the ginger and stir-fry another 30 seconds.
Add the rice and garlic greens/chives and stir until the rice begins to turn opaque.
Add the coconut milk and water and salt to taste.
Bring to a boil, turn the heat to low, and allow the rice to cook for 15 minutes.
Two minutes before you turn off the heat (about 13 minutes into cooking), stir in the edamame very gently, using a fork, so as to not crush the rice grains. Cover and continue until done.
Let the rice stand at least 10 minutes before you fluff up the grains with a fork and serve hot with the canary beans curry.