In a small bowl, whisk together broth, soy sauce, rice vinegar, cornstarch and red pepper flakes. Heat in microwave for 1 minute, stir well, sauce should be nice and thick like gravy, if not heat for another 30 seconds.

Beat eggs in a bowl with ¼ teaspoon each of salt and pepper.

Bring a large saute pan over medium-high heat, add evoo. Saute white part of scallions, mushrooms, cabbage, and sprouts until any liquid has evaporated, about 5 minutes. Add scallion greens, then pour in eggs and cook, stirring often, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.

Serve with rice and sauce on the side.