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Photo of Buckwheat fried ‘rice’ with turkey and kale by WW

Buckwheat fried ‘rice’ with turkey and kale

Total Time
30 min
15 min
15 min



1 cup(s), (200g)


2 medium, lightly beaten

Turkey breast mince

500 g

Brown onion

1 medium, finely chopped


1 large, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Fresh red chilli

1 whole, deseeded, finely chopped


300 g, cut into small florets


100 g, chopped

Lime juice

1 tbs

Reduced salt soy sauce

1 tbs

Roasted peanuts

2 tbs, chopped

Oil spray

2 x 3 second spray(s)


  1. Cook buckwheat in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Refresh under cold water and drain.
  2. Meanwhile, lightly spray a wok with oil and heat over medium-high heat. Pour egg into wok and cook for 2 minutes or until golden underneath and just set on top. Slide omelette onto a board. Roll tightly and thinly slice.
  3. Lightly respray wok with oil and reheat over high heat. Stir-fry mince, breaking up lumps, for 5 minutes or until browned. Transfer to a bowl.
  4. Lightly respray wok with oil and reheat over medium-high heat. Stir-fry onion, carrot, garlic, ginger and chilli for 2 minutes. Add broccoli, kale and 2 tablespoons water and stir-fry for 3 minutes or until vegetables are just tender.
  5. Add mince, buckwheat, juice and soy sauce and stir-fry for 1–2 minutes or until heated through. Serve ‘fried rice’ topped with egg and peanuts.


TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. Buckwheat is known as a ‘pseudo grain’ because it’s not directly related to cereals such as wheat and oats but is used in similar ways. The triangular seed is gluten free and has a nutty taste. Find it in the health-food aisle. Add it: 2 tbs chopped fresh coriander in Step 5. Swap it: Turkey for lean pork mince.