Cook 1 cup of rice with 1 1/2 cups of water. Chill. You can also used leftover rice.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the beef, break it up into small pieces with a spoon, and cook until halfway cooked through, about 2 minutes. Add the broccoli, cover, and cook, stirring every minute or so, until the broccoli is crisp tender and the beef is cooked through, about 4 minutes total.
Add the garlic, drizzle in 1 tablespoon of soy sauce, stir to combine, and cook for 1 minute. Transfer the mixture to a large bowl. Set aside.
Add the remaining 1 tablespoon of oil to the pan over medium-high heat. Add the rice and the remaining 2 tablespoons of soy sauce. Season with pepper and cook, stirring occasionally, until the rice is heated through, about 4 minutes.
Push the rice to one half of the pan and add the beaten eggs to the other half. Season the eggs with salt and pepper. Stir occasionally with a rubber spatula until almost set, 1 to 2 minutes. Remove the pan from the heat, add the broccoli and beef, sprinkle with the green onions (leave some for garnish), and gently fold everything together with the rubber spatula, breaking up any large pieces of egg. Taste and season with salt and pepper as needed. Garnish with green onions.