Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.


Servings: 6 servings
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Ingredients
3 large eggs Vegetable cooking spray 2 tablespoons vegetable oil 3 garlic cloves, minced 1 teaspoon grated ginger 2 cups small broccoli florets 1 cup shredded or matchstick carrots 1/2 cup sliced celery 1/2 cup sliced red pepper 1 cup sliced snow peas 1 yellow squash, cut in half lengthwise and sliced1/2 cup vegetable or chicken broth2 tablespoons soy sauce 4 cups cold, cooked brown rice 4 green onions, thinly sliced
Directions
1 In a small bowl, whisk eggs with 2 tablespoons water. Coat a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
2 Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until vegetables are crisp-tender. Stir in brown rice, green onions, and scrambled eggs. Reduce heat to low and warm through, about 5 minutes.

Nutrition Facts
Calories 274, Total Fat 9 g, Carbohydrate 40 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8.4%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet