Easy Budget-Friendly Colorful Veggie & Egg Rice Bowl

• 1 ½ cups white rice (uncooked)
• 1 tablespoon vegetable oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 small yellow bell pepper, diced
• 1 small zucchini, diced
• 1 medium carrot, peeled and thinly sliced
• 1 cup frozen corn kernels, thawed
• 2 green onions, thinly sliced
• 4 large eggs
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Hot sauce or salsa (optional)

Instructions

1. Cook the rice according to package instructions. Once done, fluff it with a fork and set aside, keeping warm.
2. While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add the diced yellow bell pepper, zucchini, carrot, and sauté for about 5 minutes until tender but still crisp.
3. Add the rinsed chickpeas to the skillet. Sprinkle smoked paprika, garlic powder, salt, and black pepper over the veggies and chickpeas. Stir well to coat and cook for another 3 minutes until heated through and fragrant.
4. Meanwhile, in a separate non-stick pan, fry the eggs sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.
5. Divide the cooked rice evenly into four bowls. Top each bowl with the sautéed veggie and chickpea mixture.
6. Place a fried egg on top of each bowl. Sprinkle with sliced green onions and garnish with fresh cilantro or parsley if using.
7. Serve immediately with hot sauce or salsa on the side for added flavor if desired.
8. Enjoy a balanced, comforting meal that's rich in color, texture, and flavor!

Chef tips

• Use leftover rice to save time and reduce waste; cold rice can be reheated or stir-fried with the veggies.
• For vegan option, replace the fried egg with sliced avocado or a dollop of hummus.
• If fresh veggies are not available, swap with frozen mixed vegetables and add them along with chickpeas.
• Adjust spices by adding a pinch of cayenne or chili powder for a mild kick, or keep it mild for kids by omitting them.