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1
In a medium nonstick skillet, heat 1/4 teaspoon vegetable oil over medium heat until hot.
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2
Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set.
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3
With a spatula turn the egg round over, and cook the other side for another 1 to 2 minutes until golden and slightly brown on the edges.
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4
Transfer the egg round onto a cutting board, half and thinly slice the cooked egg.
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5
Place on a plate and set side.
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6
Add the remaining oil into the same skillet, and heat over medium-high heat.
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7
Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned.
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8
Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes.
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9
Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy.
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10
Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender.
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11
Stir in the cilantro and rice, mix well.
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12
Meanwhile whisk together all the sauce ingredients in a bowl.
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13
Pour the sauce over and stir until well combined.
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14
Cook for another 2 to 3 minutes until heated through.
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15
You may adjust the seasonings if desired.
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16
Divide between two serving plates and top with scallions.
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17
Serve right away.
