Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.

Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.

Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.

Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.