In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the sliced peppers, chopped garlic, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan. 

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!