Stir-Fried Rice

INGREDIENTS
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked

DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.