Not so Fried Spicy Rice

• 6 egg whites
• 2 tablespoons water
• 1 nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 2 cups Chinese cabbage, chopped
• 1 cup carrot, coursely shredded
• 1 cup pea pods
• 2 cups cooked brown rice
• 13 cup green onion, sliced
• 2 tablespoons Braggs amino acids
• 1 teaspoon sriracha sauce (chile sauce)
• 2 tablespoons fresh cilantro, snipped
• 1 lime, sliced (or cut in wedges)

1. In a small bowl, whisk eggs and water together.
2. Spray a cold skillet with cooking spray until coated.
3. You may not need to do this if your pan is a really good non-stick pan.
4. Preheat skillet over medium heat.
5. Add egg and water mixture.
6. Cook until eggs without stirring until eggs begin to set on the bottom and around the edges.
7. Lift the egg whites and allow the uncooked eggs to run underneath the cooked parts.
8. Cook for 2 - 3 minutes until the eggs are cooked through.
9. Keep the eggs in big pieces.
10. Remove the eggs from the skillet and put in a bowl.
11. Now pour oil into the same skillet and heat over medium high heat.
12. Add ginger and garlic and cook for 30 seconds.
13. Add your cabbage, carrots and pea pods.
14. Cook and stir for 2 minutes.
15. Now stir in your eggs, rice, green onion, Bragg's and the chile sauce.
16. Stir and cook until heated through, about 2 minutes.
17. Serve it up and top with cilantro and lime slices.

egg whites, water, nonstick cooking spray, olive oil, ginger, garlic, chinese cabbage, carrot, pods, brown rice, green onion, braggs, sriracha sauce, fresh cilantro, lime

Taken from www.food.com/recipe/not-so-fried-spicy-rice-471928 (may not work)