Fried Rice With Broccoli And Eggs

• 3 cups small broccoli florets
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon vegetable oil, divided
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 4 cups cooked long-grain rice, chilled
• 1/2 cup shredded carrot
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1/4 teaspoon salt
• 1/4 cup thinly sliced green onions

1. Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
2. Combine eggs and 2 tablespoons water. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.
3. Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli, carrot, and broth; cook 1 minute. Add cooked eggs, soy sauce, sesame oil, and salt; stir-fry 1 minute or until thoroughly heated. Sprinkle with green onions.

broccoli florets, eggs, water, vegetable oil, fresh ginger, garlic, rice, shredded carrot, chicken broth, soy sauce, dark sesame oil, salt, green onions

Taken from www.myrecipes.com/recipe/fried-rice-with-broccoli-eggs (may not work)