Here's a way to use up surplus egg whites:
EGG FU YONG FRIED RICE - A great meal or cold for lunch!
1 ½ cups of cold cooked brown rice
6 egg whites, beaten stiff
¼ Cup of diced onion
2 Cloves of garlic finely diced
2 Table spoon chicken or vegetable Stock
Dash of soy sauce for taste
Salt & Pepper to taste
220g Chicken breast cut into small strips
Broil the egg whites, cut into strips, and set aside.
Lightly coat a pan or wok with evoo, sauté diced onion, garlic and a dash of soy sauce, until the garlic is lightly browned. Add the chicken strips and cook for 4-5 minutes. Add rice and turn until warm. Add egg white in strips and the stock. Cook until the stock just comes to the boil. Season to taste with salt and pepper.
Extra vegetables can be added to taste.