1. In a small bowl, combine the egg whites, egg, and ¼ teaspoon salt. In a large nonstick skillet or wok coated with cooking spray, cook the egg mixture over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, remove, and cut into 1 inch pieces; keep warm.

2. In the same pan, stir fry the onion and garlic until tender.

3. Add vegetables; cover and cook over medium high heat for 3 to 4 minutes or until no longer frozen.

4. Stir in the chicken, soy sauce, and remaining ¼ teaspoon salt; cook for 1 minute.

5. Add rice; stir fry for 4 to 5 minutes or until heated through. Add eggs; heat through.