In a large saute pan with a lid, add olive oil to pan and cook mushroom over medium high heat. Once mushrooms are tender, season with a pinch of salt a few turns of freshly ground pepper.

Remove mushrooms from pan and set aside to be added back in later.

If necessary, add a small amount of olive oil back into pot to sauté onions and garlic.

Once onions have started to soften, add ground beef to pan and brown until cooked through.

Add mushrooms back into pan along with uncooked rice.

Stir uncooked rice for a minute or two until lightly toasted.

Add low-sodium chicken broth, soy sauce, 1/2 teaspoon of kosher salt and several turns of freshly ground pepper.

Increase heat to high until it starts to boil, then cover and let cook on low until rice is tender and all liquid is absorbed, about twenty minutes.

Once rice is tender, remove lid and gently stir.

Use a spoon to create wells in the rice for eggs.

Crack eggs into wells and sprinkle with a small amount of kosher salt and pepper.

Cover and increase heat to medium-high.

Let eggs cook about 5 minutes, or just into whites are set.

Sprinkle with green onions and serve.