Egg and Veggie Rice Bowl

Egg and Veggie Rice Bowl
  • 30M Total Time

  • 10M Prep Time

  • 6 Ingredients

  • 4 Servings

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

Directions

  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.

Ingredients

  • 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.