Ingredients
| brown rice |
1 cup
|
| olive oil |
1 Tbsp.
|
| sweet potato, peeled and diced |
2 cups
|
| frozen peas and carrots |
2 cups
|
| cooked chicken, diced or shredded |
2 cups
|
| whisked together |
4 large eggs
|
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.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
390
|
| Total Fat |
11.5 g
|
| Cholesterol |
255 mg
|
| Polyunsaturated Fat |
2 g
|
| Monounsaturated Fat |
5 g
|
| Sodium |
364 mg
|
| Carbohydrates |
38 g
|
| Sugar |
9 g
|
| Fiber |
6 g
|
| Protein |
32 g
|
| Vitamin A |
1130 mcg
|
| Calcium |
80 mg
|
| Iron |
2.9 mg
|
| Vitamin D |
1 mcg
|
| Folate |
60 µg
|
| Choline |
230 mg
|
| Potassium |
720 mg
|