Add 2 cups chicken broth to a medium pot and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, give it 5 more minutes.

Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried. Alternatively, let cool and store in an airtight container overnight for even crispier fried rice.

Combine the sauce ingredients and set aside.

Place saran wrap over the beef and use a meat tenderizer to pound it on each side. This makes it much more tender. Cut away any large areas of fat.

Slice the meat into thin strips and cut the strips into smaller pieces, about 1.5 inches long. Transfer to a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside.

Add the oil to a wide skillet over medium-high heat. Sprinkle the beef with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.

Reduce heat to medium and add the wine. Use a silicone spatula to 'clean' the bottom and sides of the skillet and let the liquid reduce by half, about 3-4 minutes.

Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots and cook for 1 minute.

Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.

Reduce heat to medium and add the cooked beef, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!