2 tbsp. vegetable oil, divided
2 eggs, beaten
3 scallions, cut into 1/2 inch pieces
1/2 lb. skinless, boned chicken breasts, cut in thin strips
1 tbsp. minced ginger root or 1 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
3 c. cooked white rice
1 bunch broccoli, cut into florets
1/2 lb. carrots, sliced
1/2 c. chicken broth
3 tbsp. reduced, sodium soy sauce

In a large non-stick skillet over medium high heat 1 teaspoon oil until hot. Pour beaten eggs into skillet; tip skillet to coat bottom. Cook 3-4 minutes until set, shaking pan occasionally. Turn eggs out onto cutting board; cut into strips. Saute scallions, chicken, ginger, and crushed red pepper in remaining oil 4 minutes. Add rice and cook 1 minute. Add remaining ingredients. Reduce heat to medium, cover and cook 5-8 minutes or until vegetables are crisp-tender, stirring occasionally. Toss egg strips into rice mixture.