Egg and Veggie Rice Bowl


Prep Time: 10 Mins

Cook Time: 20 Mins

Makes: 4


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.

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