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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.
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Remove mushrooms from pan and set aside to be added back in later.
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If necessary, add a small amount of olive oil back into pot to sauté onions and garlic.
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Once onions have started to soften, add ground beef to pan and brown until cooked through.
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Add mushrooms back into pan along with uncooked rice.
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Stir uncooked rice for a minute or two until lightly toasted.
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Add low-sodium chicken broth, soy sauce, 1/2 teaspoon of kosher salt and several turns of freshly ground pepper.
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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.
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Once rice is tender, remove lid and gently stir.
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Use a spoon to create wells in the rice for eggs.
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Crack eggs into wells and sprinkle with a small amount of kosher salt and pepper.
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Cover and increase heat to medium-high.
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Let eggs cook about 5 minutes, or just into whites are set.
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Sprinkle with green onions and serve.