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In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 2 minutes. Drain and set aside. In a nonstick wok or large skillet, heat the oil. Add the onion and carrots and stir-fry over high heat until softened and beginning to brown, about 5 minutes. Stir in the broccoli and stir-fry until any excess water has evaporated, about 2 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the skillet to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and stir-fry for 1 minute. Remove the fried rice from the heat. Stir in the soy sauce and cilantro and serve the fried rice in bowls.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes