Tasty fried brown rice with chicken, eggs and vegetables makes a slow-release, energy-dense meal or snack for busy kids.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 1 cup
- 1 cup brown rice, raw
- 1 medium zucchini
- 1 medium squash, summer
- 1 medium bell pepper, red
- 1 clove garlic
- 1 cup rotisserie chicken
- 1 tablespoon olive oil
- 2 large egg
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 tablespoon soy sauce, low sodium
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.
Calories: 406kcal | Carbohydrates: 53g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 992mg | Fiber: 5g | Sugar: 10g