In a small bowl, whisk together the brown sugar, ginger, low sodium soy sauce, sesame oil, and rice vinegar until combined. Set aside.
Next, defrost the broccoli by microwaving it in a heat-safe bowl for two minutes. Drain any water, and set aside. Repeat these steps with the frozen vegetable mix.
Heat the oil over medium-high heat. When it's hot, add the broccoli, and cook undisturbed (seriously, don't touch!), for about 3-4 minutes. The bottom of the broccoli will be slightly charred and crispy on the edges. Stir, and add the vegetable mix, cooking another minute or two until the veggies are all warm. Next, add the garlic and cook for about 30 seconds (add more oil if necessary).
Add the rice to the vegetable mix, and stir. Pour the sauce over the rice, and fold everything together until nice and mixed. Press the mixture until it's flat, and let cook undisturbed (again, don't touch!) for about 5 minutes, until the bottom of the rice is crispy. (You may have to scrape the bottom of the pan a bit to get everything off, but don't worry. Crispies are a good thing).
While the rice gets crispy, cook your eggs as desired. I like sunny side up or over easy!
To serve, divide the rice between four bowls. Top with the scallions or chives and a runny egg. Enjoy!