Fried Rice w/ Eggs & Broccoli

Ingredients:

• 3 cups small broccoli flowerets
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon vegetable oil, divided
• 1 tablespoon fresh ginger, minced and peeled
• 2 garlic cloves, minced
• 4 cups cooked long-grain rice, chilled
• 1/2 cup carrot, shredded
• 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 green onion, thinly sliced

Instructions:

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