In a small bowl, whisk eggs with 2 tablespoons of water. Coat a large skillet with 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 pepper, stir fry for 2 minutes. Add snow peas and squash, cook 2 more minutes. Stir in broth, soy sauce and simmer 3 minutes or until vegetables are crisp-tender. Stir in brown rice, green onions and eggs. Reduce heat and warm through, about 5 minutes.