Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until water runs clear. Set aside until ready to cook.

Add 2 tsp. oil to a Non Stick Saute Pan and heat over medium. Working in two batches, add chicken and season with salt and pepper. Cook, stirring, until opaque and lightly browned on all sides, 5–7 minutes. Transfer first batch to an Entrée Bowl, reserving fat in Pan. Add second batch and cook. Scrape chicken and juices into Bowl with first batch and set aside.

Add remaining 1 tsp. oil to Pan and heat over medium. Add onion and season with salt. Cook until just translucent, about 3 minutes. Add mushrooms, season with salt and pepper, and cook until softened and browned and liquid has mostly evaporated, about 5 more minutes. Add garlic and ginger (if using), and cook until fragrant, stirring, about 1 minute. Add rice, season with salt, and cook, stirring to coat, about 1 minute.

Add broth and stir to combine. Top with chicken and reserved juices in a single layer, cover, and bring to a low boil over medium heat (this should take 1–2 minutes). Reduce to a simmer (covered) over low heat.

Cook rice for 7 minutes, then very quickly add broccoli and cover Pan without letting too much steam escape. Check rice after it has simmered 13 minutes total. If rice is tender and most of the liquid has absorbed, remove from heat. If not, cook another 1–2 minutes, then remove from heat.

Let rice stand, covered, for 10 minutes before serving. Serve and top with whatever you like: chili crisp, chopped salted peanuts or cashews, cilantro leaves, sliced scallions, soy sauce, and/or toasted sesame seeds.