Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a small pot over medium heat with 1 tsp. olive oil. Add white portions of green onions to hot pot and stir occasionally until beginning to soften, 2-3 minutes. Add rice, ¼ tsp. salt, and 1½ cups water and bring to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

Thinly slice mushrooms. Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with ¼ tsp. salt.

In a mixing bowl, combine cornstarch and 2 Tbsp. water. If mixture is too thick, add 1 tsp. water. Place panko on a plate. Dip fish pieces in cornstarch-water mixture, coating completely. Then transfer to plate with panko and flip until coated, pressing gently to adhere.

Line a plate with a paper towel. Place a medium non-stick pan over medium-high heat with 2 Tbsp. olive oil. Cooking in batches if necessary, carefully place fish pieces in hot oil. Cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove fish to towel-lined plate. Wipe pan clean and reserve.

Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil. Add mushrooms, seasoning blend, and edamame to hot pan. Stir occasionally until tender, 4-5 minutes. Remove from burner. Plate dish as pictured on front of card, topping rice with vegetables and fish and garnishing with garlic sesame sauce and green portions of green onions. Bon appétit!