Egg and Veggie Rice Bowl

1 cup brown rice

1 Tbsp. olive oil

2 cups sweet potato, peeled and diced

2 cups frozen peas and carrots

2 cups cooked chicken, diced or shredded

4 large eggs whisked together

1. Prepare rice according to package instructions. Set aside.
2. In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
3. In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
4. Add rice mixture back to skillet and gently fold to combine.
5. Refrigerate leftovers up to 3 days.