Ingredients:

• 2 cups water
• 1 cup extra long grain brown rice*
• 3 tablespoons reduced sodium (lite) soy sauce
• 1 tablespoon dry sherry, optional**
• 1/4 teaspoon Thai-style chili sauce***
• 1 tablespoon sesame oil
• 1/2 pound  boneless skinless chicken breast halves, cut into 1/2-inch pieces
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 3/4 cup frozen peas, thawed
• 1 cup (8 ounces) AllWhites® egg whites egg whites

1. Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.

2. Meanwhile, in small bowl stir together soy sauce, sherry and chili sauce; set aside.

3. Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink. Add red bell pepper and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.

4. Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes.

5. Reduce heat to low. Stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg.

6. Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg.