Grease a large non-stick pan with avocado oil spray. Add the liquid egg whites and heat to medium high heat. Use a whisk to separate the egg whites while it cooks; so it resembles small pieces of rice. Season with salt. Remove the cooked egg whites and place into a paper towel lined bowl so the paper towel absorbs any excess liquid.

Heat the coconut oil over medium high in the skillet and add the onion. Sauté for 2 minutes or until onion is soft. Add the garlic and sauté another minute or two, or until fragrant. Add the softened cream cheese and loosen with the whisk. Add the broth and Parmesan and whisk until well combined. Heat until thickened to your liking. Add the reserved egg white rice and stir gently. Place into a bowl. Season with salt and pepper if desired and garish with additional Parmesan.