Bring 2 3/4 cups water to a boil in a saucepan with a pinch of salt. Add 1 1/2 cups rice, stir once, and return to a boil. Reduce heat to low, cover, and simmer 18 minutes until water is absorbed. Let rest off heat, covered, for 5 minutes. Spread rice on a sheet pan to cool slightly.

While rice cooks, heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add broccoli florets in a single layer without stirring for 4 minutes until deeply browned on one side. Stir and cook another 3 minutes until tender-crisp and charred. Transfer to a plate.

In the same skillet, add remaining 2 tablespoons oil over medium-high heat. Add scallions and cook 2 minutes until blistered and lightly charred. Push to the side of the pan.

Add minced garlic, ginger, and red pepper flakes to the empty space in the pan. Cook 1 minute, stirring constantly, until fragrant.

Add cooled rice to the pan, breaking up clumps with a wooden spoon. Toss and stir-fry for 3 to 4 minutes until rice is heated through and some grains turn golden and crispy on the edges.

Drizzle soy sauce, rice vinegar, and sesame oil over the rice. Toss to combine. Return broccoli to the pan, toss gently, and cook 1 minute to warm through. Taste and adjust seasoning with salt and additional red pepper flakes if desired. Serve immediately.