Place rice in a large bowl and cover with water. Move your hands through water and rice until water gets cloudy for 1 minute. Pour off water and repeat washing process 3 to 4 times until water runs clear. Fill bowl with water again and soak rice for 30 minutes.
Drain rice and put in a saucepan with 2 3/4 cups water over medium heat. Bring to a boil, reduce heat to very low, cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat and let rice sit for 5 minutes. Fluff with a fork. Cool for 30 minutes, then move to a container with a lid and refrigerate for an additional 30 minutes.
Heat 1 tablespoon oil in a wok or a large pan over medium heat and cook onions until soft and translucent, about 5 minutes. Add carrots and cook for 2 minutes. Add zucchini and green onions and stir fry until softened, about 5 minutes. Stir in rice. Whisk eggs and 1 tablespoon of soy sauce together in a small bowl.
Move rice and vegetable mixture to one side of the wok, increase heat to medium, and add egg mixture to the other side. Cook and stir eggs until they are are almost set, about 3 minutes. Mix rice, vegetables, and scrambled eggs together; add peas. Heat until peas are warm, about 2 minutes. Season with soy sauce and sweet chili sauce.