Prepare quick-cooking brown rice in pot or rice cooker according to package directions. While rice is cooking, heat sesame oil in a sauté pan, skillet, or wok.
Add sliced bell pepper and edamame and sauté for 6 minutes. Add bok choy and soy sauce and cook for an additional 4 minutes, just until bok choy is crisp-tender yet bright green.
Divide rice among 4 large bowls and top each with 1/4 of the edamame bok choy mixture.