Fried Rice with Broccoli and Eggs

Ingredients

• 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

Preparation

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.