Heat vegetable cooking spray in a large skillet or wok over medium-high heat for 2 minutes. Add the egg whites and cook for one minute, stirring occasionally. Remove and set aside.
Brown the beef in a large, nonstick skillet for 5 minutes. Drain.
Add the onion and red pepper and stir-fry for 5 minutes. Add the rice, peas, soy sauce, and chili sauce. Stir-fry for 3-4 more minutes until thoroughly heated. Stir in the egg and sprinkle with green onions (if desired).