This recipe also works well with frozen broccoli; to use, simply skip the first step. Slideshow: Stir-Fry Dishes
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.
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.