In a small bowl, whisk eggs with 2 tablespoons water. Coat a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.

Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until vegetables are crisp-tender. Stir in brown rice, green onions, and scrambled eggs. Reduce heat to low and warm through, about 5 minutes.