In a saucepan, combine the rice, 1 tbsp garlic, 3 cups chicken broth and the thyme and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 45 to 55 minutes, until the rice is tender and the liquid absorbed. In a wok or large skillet, heat the oil and remaining 2 tbsp broth over high heat. Cook the remaining 1tbsp garlic, the ginger, lemon zest and shallots for 1 to 2 minutes, stirring until tender. Take care not to burn. Add the shrimp and cook for 3 to 5 minutes, until pink. Add the onion, pepper, cabbage and sprouts and cook, stirring constantly, for 2 minutes. Add the soy sauce, sherry and more broth, if necessary, and toss for 1 minute. Add the chives and cooked rice ant toss. Make a small hole in the center of the rice and pour in the egg whites; fold into the rice mixture. Fold in peas and cook for 1 minute. Serve immediately.