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

Buckwheat fried ‘rice’ with turkey and kale

8
6
2
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

buckwheat

1 cup(s), (200g)

egg(s)

2 medium, lightly beaten

turkey breast mince

500 g

brown onion

1 medium, finely chopped

carrot(s)

1 large, finely chopped

garlic

2 clove(s), crushed

fresh ginger

2 tsp, finely grated

fresh red chilli

1 whole, deseeded, finely chopped

broccoli

300 g, cut into small florets

kale

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)

Instructions

  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.

Notes

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.

Start eating better than ever!