In a medium sauce pan cook the brown rice according to the package. Place the rice on a lined baking sheet and cover with plastic wrap. Refrigerate over night or cold, about 1-2 hours.
Finely chop the garlic. Set aside.
Finely chopped the ginger, set aside.
Thinly slice the mushrooms, set aside.
In small bowl whisk the egg whites and using a small skillet on medium heat add a teaspoon of oil, add the egg and scramble.
Remove from the skillet, place in a bowl and set aside.
In a large skillet or large wok on high heat add the remaining oil, butter and 5 spice (or CBK spice) to the pan. Once the aromatics begin to fragrant add the garlic, ginger, mushrooms and cook quickly for 1 minute.
Add the cold rice and peas and cook quick for another 1-2 minutes.
Add the egg whites, soy sauce, scallion, sesame oil, salt and pepper to taste and quickly cook for another 1-2 minutes, making certain all ingredients are coated and cooked through.
Remove from the heat. Place in a serving dish or individual bowls, garnish with cilantro sprouts and enjoy!