Heat half the coconut oil in a large skillet or wok. Add in the ginger and the garlic, and cook for 1 minute.

While the ginger and garlic are cooking, beat the egg and egg white together. Move the ginger and garlic over to one side, and pour in the egg, letting it cook into a flat "pancake." Transfer cooked egg to a plate, cut, and let sit.

Add the rest of the coconut oil to the pan and add the onion to the skillet with the ginger and garlic, allowing to cook for 2 minutes. Then add the peas and the corn, and add 2-3 more minutes, until all vegetables are cooked through.

Add the cooked rice to the pan, followed by the cooked egg. Mix everything well and let it heat through for a few minutes.

Next add the tamari and sesame oil and stir continuously until everything is well mixed and heated throughout.

Add the cilantro and chili oil (optional), remove from heat, mix well, and serve immediately.