Trim pork, if desired. Slice pork into thick strips and place these in a one quart zip top bag. Add 1 Tbsp olive oil along with the soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and crushed red pepper to the bag.
Seal the bag. Squish everything around to coat the pork, then let it sit to marinate.
Meanwhile, start the rice. Heat 1 Tbsp butter in a medium saucepan over medium-high heat until melted. Add the edamame and garlic and saute for 2-3 minutes, breaking up frozen clumps of edamame as they thaw.
Stir in the rice and saute for another minute, stirring often, then stir in two cups of water and bring to a boil.
Once the rice has been simmering for 15 minutes, heat 1 Tbsp of olive oil in a large skillet on medium-high heat for about a minute.
Swirl to coat the bottom of the pan, then add the marinated pork and cook for about 8 minutes, stirring and turning over occasionally, until pork is cooked through.