Low Calorie Chicken Fried Rice

1 tsp. olive oil
1/4 of an onion, diced
2 ribs celery, diced
1/4 c. chopped carrots
1/4 c. chopped fresh spinach
1 Tblsp. minced garlic
6 egg whites
1 c. precooked diced chicken breast
1-2 c. cooked brown rice
1 Tblsp. Bragg's liquid amino (or use low sodium soy sauce)
salt & pepper to taste

In a large skillet, heat oil over med-low heat. Saute onions, carrots and celery until softened. Stir in garlic and spinach and saute for 3-5 minutes or until spinach is very wilted. Remove from pan and set aside. In same skillet, scramble egg whites until done. To the eggs, add chicken, combining well. Stir in brown rice, cooked vegetables & bragg's liquid amino. Allow mixture to heat completely. Season with salt & pepper as desired.