Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add 1 pound of ground beef, diced onion, and chopped bell pepper. Cook for 5–7 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.

Add 1 cup of uncooked rice to the skillet, stirring everything together to coat the rice in the savory mixture. Pour in 2 cups of beef broth, followed by 2 tablespoons of soy sauce, 1 teaspoon of ground ginger, 1 teaspoon of garlic powder, and 1 tablespoon of brown sugar. Stir well until combined and bring the mixture to a gentle simmer.

Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the mixture to cook undisturbed for 15–20 minutes, or until the rice is fluffy and the liquid has been absorbed.

Once the rice is tender and all liquid has evaporated, remove the skillet from the heat and let it sit, covered, for 5 minutes. Then, use a fork to fluff the rice gently, mixing in the savory Oriental ground beef. Serve hot, garnished with fresh cilantro or chopped green onions if desired.