Combine 2 medium eggs and 3 1/2 cups cooked rice in a large bowl and stir until well combined. Set aside.
Heat a pan with 1 tbsp olive oil over medium-high heat. Add 12 oz cubed beef chuck, 1/4 tsp paprika, and 1 tsp garlic powder. Stir-fry the beef for 2 minutes. Remove from the pan and set aside.
Reduce the heat to moderate. Add the remaining 1 1/2 tbsp olive oil to the pan. Then add 2 tbsp garlic and sauté for about 30 seconds until fragrant.
Add 2 oz onion, 2 oz carrot cubes, 2 oz green peas, and 2 oz broccoli florets to the pan and cook for about 3 minutes until tender.
Add in the rice, stir occasionally to heat it thoroughly, and break up any clumps. Fry it for 5 minutes.
Taste and season with 1 tsp brown sugar, 1 tbsp sesame oil, 1 tbsp cooking mirin, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/4 tsp salt, and 1/2 tsp pepper. Cook for another 3 minutes.
Add beef back to the pan and continue sautéing the rice. Stir every 15 - 20 seconds for 5 minutes or until you notice the rice and veggies are heated through and slightly browned.
Remove the pan from heat. Garnish with 2 tbsp chopped scallion. Serve warm.