Hawaiian Carnivore Fried "Rice"

Place the egg whites into a medium-sized bowl and whisk in the gelatin. Allow to sit for 3 minutes for the gelatin to dissolve. Add the broth, tamari and pineapple extract if using and whisk until well combined.
In a large skillet over medium heat, place the ham, onions and garlic to the skillet and sauté until the onions are soft, about 2 minutes.
Make the “rice”: Pour the egg mixture into the skillet and cook until the mixture thickens and small curds form, while scraping the bottom of the pan and whisking to keep large curds from forming. (A whisk works well for this task.) This will take about 4 minutes.
Place the “rice” on a platter. Garnish with crushed red pepper and scallions, if desired, and serve.
This tastes great with my protein sparing Bourbon Chicken!
Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp fried “rice” in a lightly greased sauté pan over medium heat, stirring often, for 2 minutes or until warmed through.