Heat 2 tablespoons of butter in a wok.
Add chicken and sear until brown.
Add ginger and stir until aromatic.
Add onions, zucchini, and mushrooms. Stir for 2-3 minutes.
Stir in 2 tablespoons of light soy sauce.
Season as needed with salt and pepper.
Transfer contents of the pan to a serving platter.
Bring the wok back to the heat and melt remaining butter.
Add mixed vegetables and stir for 2 minutes.
Add cooked rice. Stir for 2-3 minutes.
Push rice to the sides of the wok, making a well in the center.
Add eggs in and stir. Allow to cook for 2-3 minutes.
Toss everything together until eggs are evenly mixed into the rice.
Season with soy sauce, salt, and pepper.
Blend all ingredients for the dip and serve on the side.