In a pot of boiling water, blanch broccoli florets for 2 minutes. Drain and set aside.

Meanwhile, combine sauces in a bowl. Set aside.

In a large pot, heat oil over high heat and sauté shallots and green onions for 1 minute.

Add edamame and sauté for 3 minutes or until hot.

Squeeze rice packets to separate.

Add broccoli florets and rice, and stir to combine.

Add sauce mixture, mixing well, and continue cooking until warmed through.