Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan.
When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. "Scramble" the eggs with chopsticks or a fork , allow it to set, about 5 seconds, and slide onto a dish layered with paper towels (enough to absorb the excess oil from the pan). Set aside.
Place the wok back over high heat and add the ginger and garlic, saute until soft, about 1 minute.
Add the chicken, stir to break up and cook until browned, 2 to 3 minutes, then add the scallion whites and mix.
Add the zucchini, bell pepper, edamames and stir fry sauce, and cook until tender, 2 minutes.
Add the eggs back and add the rice.
Toss thoroughly to heat through, about 2 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
Serve in a large bowl and garnish with scallion greens