I have never been a huge fan of chicken fried rice. The main reason is that I hate peas. I decided to whip up a pea-less version, and it turned out so good! The first time I made this, it was just fried rice. At the last minute, I added a few Trader Joe’s cilantro chicken wontons. The wontons really completed it. However, you can add regular chicken if you are not a big wonton fan!

Ingredients:

• 2 zucchinis, cut into bite sized pieces
• 1 cup of dry rice
• 1/2 cup carrots, chopped
• 1/2 of an onion, chopped
• 4 garlic cloves, minced
• 2 eggs
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 3 tbsp. olive oil
• Salt
• Pepper
• Cayenne powder (I usually add 1 teaspoon)
• 1/4 cup coconut aminos
• 3 tsp. sesame oil

Optional:

• Trader Joe’s cilantro chicken wontons

Directions:

1. To make the wontons, line a baking sheet with parchment paper. Spread 15-20 wontons out on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 for 20 minutes, or until the edges start to get crispy.
2. In a large skillet, add 2 tbsp. of olive oil, onion, zucchini, garlic cloves, and carrots. Sauté for 9-11 minutes.
3. Start cooking your rice in a separate pot per the instructions on the package.
4. Add all dry spices to the skillet (cayenne, salt, pepper, onion powder, garlic powder). Add more olive oil as needed.
5. Push the veggies to the side and crack the 2 eggs in the skillet. Mix them around until they scramble and then stir them in with the veggies.
6. Once the rice is done & drained, add it to the skillet.
7. Add sesame oil and coconut aminos.
8. Mix in your wontons & enjoy!