Jasmine brown rice with egg whites

This was a yummy breakfast

For one:

1 cup or so of left over Brown Jasmine rice
3 or more mushrooms
a bit of onion sliced
3 egg whites
1 tsp olive oil
salt and pepper

Place onions and mushroom in a well seasoned iron skillet with a tiny bit of olive oil. Throw in the cooked rice. Spread it out in the pan and cover & cook for a few minutes still it starts to crisp on medium. Cover and place on low setting. Every so often lift cover and stir. Once the rice gets crisped up and veggies are done, remove from the pan. Scramble 3 egg whites. Pour into the hot pan on low and brown on both sides. Flip onto a pate and serve with the rice combo on top.