Cook brown rice according to package directions and set aside.

Meanwhile, dice zucchini, summer squash, and bell pepper; mince garlic. Dice chicken into small pieces.

Add olive oil to a large skillet and heat over medium. Add diced veggies and garlic; saute until softened, 5-8 minutes.

Break eggs into a small bowl and whisk slightly to combine.

Pour eggs over vegetables, and move eggs around while they cook.

Add the rice, chicken, onion powder, salt and pepper; stir until everything is well combined.

Add soy sauce and stir one last time.