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
1/2 Cup of Braggs Amino Acids
1/4 Teaspoon Salt
1 Cup of Peas
1 Cup of Sting Beans
1/2 Cup of Soyaki
Steam veggies, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
Combine eggs . 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.
Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add veggies, carrot,; cook 1 minute. Add cooked eggs, braggs, soyaki and salt; stir-fry 1 minute or until thoroughly heated.