Crumble the day-old rice into a bowl to break it up.
In a wok or large frying pan, heat both oils over medium-high heat until shimmering. Add the whites from the green onions and garlic. Stir fry until fragrant, about 30 seconds.
Add the beaten eggs and let it set for 30 seconds before adding the rice, and increase the heat to high. Use a spatula, tossing to coat the rice with egg, about 1 minute.
Add remaining green onions, char siu and edamame, tossing to incorporate. Stir fry until char siu and vegetables are heated, about 1 minute.
Season with pepper and ginger sauce, tossing to coat. Stir fry a few more seconds, then serve hot.