Cook the brown rice with the water according to the package instructions. Let cool completely. (Day-old cooked rice is recommended but optional.)

Heat just half of the oil in a large skillet over medium-high heat. Add the corn and peas. Cook for 3-4 minutes, until the vegetables are heated through and tender. Add the garlic powder and cook 30 seconds more.

Add the cooked rice and spread it into an even layer. Cook undisturbed for 1-2 minutes to allow the rice to crisp slightly, then stir. Continue cooking for another 2-3 minutes, stirring occasionally.

Push the rice and vegetables to one side of the skillet. Add the remaining oil, then add the egg whites into the empty side of the skillet. Scramble the eggs until just cooked, then stir them into the rice.

Add the soy sauce and toss everything together. Cook for 1-2 minutes, until well combined and heated through. Serve.