In a small bowl whisk together eggs and the water. Coat an extra-large nonstick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist, keeping eggs in large pieces. Carefully transfer eggs to a medium bowl; set aside.
In the same skillet cook and stir ginger and garlic in hot oil over medium-high heat for 30 seconds. Add cabbage, carrots, and pea pods; cook and stir for 2 minutes. Stir in cooked eggs, brown rice, green onions, soy sauce, and chili sauce; cook and stir about 2 minutes or until heated through. Top with cilantro. Serve with lime slices.