Healthy Veggie Fried Rice

Serve warm right from the pan, or as a nice summer snack served at room temperature.

Ingredients
1 tablespoon coconut oil or 1 tablespoon sesame oil
3 egg whites
3 cups of raw spinach chopped
¼ of chopped mushrooms (for additional flavor try a variety)
½ cup chopped celery
3 tablespoons of finely chopped green onion
1 overflowing cup of snow peas
1 chopped yellow onion
¼ cup halved water chestnuts
2 cloves of crushed garlic
½ tablespoon of crushed ginger
3 tablespoons of low sodium soy sauce (use 2 tablespoons for a less salty flavor)
2 cups of cooked brown rice

Directions
1. Have prepared 2 cups of brown rice warm or at room temperature.
2. Place a large skillet over low-medium heat. Add egg whites. Cook evenly for 1 minute, or until egg is firm.
3. Remove egg, chopped into small pieces, and place to the side.
4. Replace large skillet on to burner, turn heat to a medium and add coconut oil (or sesame oil).
5. Stir in celery, onion, green onion, and garlic. Stir fry for 3 minutes.
6. Add ginger, snow peas, mushrooms and water chestnuts. Stir 2-3 minutes. Veggies should be crispy not soggy.
7. Toss soy sauce evenly over vegetable mixture.
8. Add brown rice. Stir until mixture is evenly heated and coated.
9. Last 30 seconds, add egg whites and spinach, toss & serve.

Enjoy!