Rinse the dry rice 4-5 times until the liquid is clear.
Cook the rice in a rice cooker with recommended water levels per your machine.
Line a sheet tray with a silicone mat or parchment paper.
Spread the cooked rice in one even layer on the sheet tray and place in the refrigerator until cooled, around 30 minutes (Rice can also be made a day ahead or overnight).
Place the cooled rice in a large mixing bowl and add the egg yolks. Mix thoroughly until all the rice is a golden yellow.
Heat a large sauté pan over moderate heat and coat with 1 tablespoon of coconut oil.
Add the egg whites and season with a sprinkling of salt. Cook for 1 minute on both sides until the egg is cooked through. Slide the whites onto your cutting board and rough chop.
Add the chopped egg whites to a large mixing bowl and reserve.
Wipe the sauté pan clean and place over moderate heat with 2 tablespoons of coconut oil.
Allow for the oil to shimmer and add the ginger, carrots, and peppers. Cook for 2 minutes until the vegetables start to soften.
Add the squash, zucchini, garlic, scallions, palm sugar, salt, and the golden rice and cook for an additional 3-4 minutes, flipping the rice mixture several times to incorporate all vegetables.
Add the cooked rice/vegetable mixture to the large mixing bowl with the egg whites and combine.
Set your oven to high broil.
Lightly grease a baking sheet or line with a silicone mat.
Spread the rice mixture in one even layer onto the sheet tray.
Drizzle 3 tablespoons of the coconut oil over the top of the rice.
Place in the top portion of the oven and cook until the top is completely toasted and golden brown, about 1-2 minutes (depending on your oven).
Serve with sliced green onions on top if desired.