Step 1

Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil, and then add the broccoli, carrots, cabbage, zucchini, peppers, and edamame. Stir often until the vegetables are crisp-tender, about 4 minutes. Remove them to a plate and set aside.

Step 2

Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the beaten eggs and scramble quickly, just about 1 minute in all, sliding them out onto the plate with the vegetables when they are just cooked through.

Step 3

Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice and stir-fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add ginger and the garlic and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions, then dump in the cooked vegetables and eggs and cook until everything is well combined and hot and the vegetables are just tender, about 3 minutes, stirring often.

Step 4

Garnish with the additional scallions and serve right away, passing soy sauce on the side for those who want a bit more.