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.
This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 390 | |
---|---|---|
Total Fat | 11.5 g | |
Saturated Fat | 2.8 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.2 g | |
Monounsaturated Fat | 5.4 g | |
Cholesterol | 246 mg | |
Sodium | 364 mg | |
Total Carbohydrate | 38 g | |
Dietary Fiber | 6 g | |
Sugars | 9 g | |
Protein | 33 g |
Ingredients
-
1 cup brown rice -
1 tablespoon olive oil -
2 cups sweet potato (peeled, diced) -
2 cups frozen peas and carrots -
2 cups cooked chicken, diced or shredded -
4 large eggs (whisked)
Directions
-
Prepare rice according to package instructions. Set aside. -
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. -
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. -
Add rice mixture back to skillet and gently fold to combine. -
Refrigerate leftovers up to 3 days.