Prepare Turmeric-Tahini Sauce by combining tahini, vinegar, sugar, turmeric, sesame oil, ginger, and salt in a bowl; stir with a whisk. Gradually whisk in up to 2 ½ Tbsp. warm water to reach desired consistency. (For an optional kick of heat, add a drizzle of chili oil, chili crisp, or sriracha.) Taste and season with an extra pinch of salt, if needed, and set aside.

Combine soy sauce, garlic, and sugar in a small bowl; stir and set aside. (You'll use this to season the rice.)

Heat 1 Tbsp. of oil in a large skillet over medium. Once hot, add broccoli; cover and cook 5 minutes, uncovering occasionally to stir, under crisp-tender. Add green onion and season with a good pinch of salt; cook 2 more minutes, uncovered, until soft. Transfer veggies to a bowl.

Heat remaining 1 Tbsp. oil in pan. Add rice and garlic-soy mixture; stir well to combine. Cook, undisturbed, until rice is slightly crisped, about 3 minutes. Stir, and continue cooking 1 more minutes. Push rice to the sides of the pan to create a well in the center. Add a light drizzle of oil and whisked eggs. Season eggs with a good pinch of salt and cook, whisking or stirring constantly, for 30 to 45 seconds, until just cooked through. Stir rice into cooked egg mixture.

Return broccoli and green onion to pan, and stir in edamame. Toss well to combine.

Divide fried rice evenly into bowls and drizzle with Turmeric-Tahini Sauce. Garnish with a drizzle of chili oil or chili crisp and toasted sesame seeds.