Heat large skillet over medium heat. Add oil, then onions. Saute for one minute.
Add diced red pepper and zucchini to skillet. Saute for 3-5 minutes until softened and slightly browned. Remove from pan, set aside.
Add 1 tablespoon butter to the same skillet. Once melted, add eggs and scramble over medium high heat for about 1 minute, stirring constantly. When the eggs are almost fully scrambled, add cold rice and mix together. Add pepper and additional tablespoon of butter and cook for 2-3 minutes.
Add cooked veggies to mixture, then sprinkle tamari over mixture until flavored to your liking. Remember, tamari is very salty, so do not add salt to the dish. Also, only add a little tamari at a time to avoid over seasoning.
Continue to cook rice mixture over medium high heat for an additional 2-4 minutes until cooked thoroughly. Serve warm.