How to make it
In a nonstick skillet sprayed with cooking oil, sauté the coleslaw mix, green onion, and mushrooms until tender and the liquid released from the mushrooms has evaporated, stirring frequently.
Push veggies to edge of pan, and add egg white. Scramble egg in pan until just cooked through. Remove pan from heat. Stir veggies into eggs, then stir in Hoisin Sauce.
If using flour tortillas, wrap in foil and heat in 120°C oven for 10 minutes until hot.
Spoon rice and veggie/egg mixture into pancake or tortilla (add shrimp/chicken/tofu if desired), wrap, and serve with additional Hoisin Sauce for dipping.