eggs, lightly beaten
small fresh broccoli florets
sliced fresh carrots
red bell pepper, seeded and cut in ¾” pieces
garlic cloves, sliced
ground black pepper
Cut sausage into ½” slices; set aside. Heat a large non-stick skillet or wok that has been sprayed with non-stick cooking spray over medium heat. Add beaten eggs. Cook, without stirring, 2 minutes or until eggs are set. Loosen eggs from pan with spatula; slide onto plate. Cut egg mixture into short thin strips. Set aside; keep warm.
Heat oil in same skillet over medium-high heat until oil is hot. Add rice and cook, stirring occasionally until rice is slightly crisp, about 5 minutes. Remove from pan; keep warm.
Add sausage, broccoli, carrots, bell pepper, onions, garlic and black pepper to pan. Cook, tossing and stirring constantly for 7-9 minutes until vegetables are crisp-tender.
Add cooked egg, rice and soy sauce. Stir gently until heated through.