Stir-Fried Buckwheat With Kimchi & Eggs
Stir-Fried Buckwheat With Kimchi & Eggs
- July 20, 2021
- Posted by: Fitbliss
Place buckwheat and stock in a medium saucepan over high heat. Bring to the boil and simmer for 8 minutes, or until tender. Drain and spread out on a tray to cool.
Heat oil in a wok or large non-stick frypan over medium to high heat. Fry half the eggs for 2 minutes until edges are crispy and white is set, or until cooked to your liking. Transfer to a plate.
Add beans to wok and stir fry for 4-5 minutes until crisp-tender. Add edamame, kimchi and spring onions and stir fry for 2-3 minutes until onions are soft. Add buckwheat and tamari and stir fry for 2 minutes until heated through.
Push ingredients to the side of the wok. Beat remaining eggs in a bowl and pour into wok. Allow to cook for 1-2 minutes until partially set then toss through buckwheat and vegetables for 1 minute until cooked through. Divide between bowls and top with fried eggs and chilli.
Servings 2
- Amount Per Serving
- Calories 842
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 7.2g36%
- Total Carbohydrate 79.5g27%
- Dietary Fiber 18.2g73%
- Sugars 6.2g
- Protein 52.4g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place buckwheat and stock in a medium saucepan over high heat. Bring to the boil and simmer for 8 minutes, or until tender. Drain and spread out on a tray to cool.
Heat oil in a wok or large non-stick frypan over medium to high heat. Fry half the eggs for 2 minutes until edges are crispy and white is set, or until cooked to your liking. Transfer to a plate.
Add beans to wok and stir fry for 4-5 minutes until crisp-tender. Add edamame, kimchi and spring onions and stir fry for 2-3 minutes until onions are soft. Add buckwheat and tamari and stir fry for 2 minutes until heated through.
Push ingredients to the side of the wok. Beat remaining eggs in a bowl and pour into wok. Allow to cook for 1-2 minutes until partially set then toss through buckwheat and vegetables for 1 minute until cooked through. Divide between bowls and top with fried eggs and chilli.
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Place buckwheat and stock in a medium saucepan over high heat. Bring to the boil and simmer for 8 minutes, or until tender. Drain and spread out on a tray to cool.
Heat oil in a wok or large non-stick frypan over medium to high heat. Fry half the eggs for 2 minutes until edges are crispy and white is set, or until cooked to your liking. Transfer to a plate.
Add beans to wok and stir fry for 4-5 minutes until crisp-tender. Add edamame, kimchi and spring onions and stir fry for 2-3 minutes until onions are soft. Add buckwheat and tamari and stir fry for 2 minutes until heated through.
Push ingredients to the side of the wok. Beat remaining eggs in a bowl and pour into wok. Allow to cook for 1-2 minutes until partially set then toss through buckwheat and vegetables for 1 minute until cooked through. Divide between bowls and top with fried eggs and chilli.
Servings 2
- Amount Per Serving
- Calories 842
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 7.2g36%
- Total Carbohydrate 79.5g27%
- Dietary Fiber 18.2g73%
- Sugars 6.2g
- Protein 52.4g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place buckwheat and stock in a medium saucepan over high heat. Bring to the boil and simmer for 8 minutes, or until tender. Drain and spread out on a tray to cool.
Heat oil in a wok or large non-stick frypan over medium to high heat. Fry half the eggs for 2 minutes until edges are crispy and white is set, or until cooked to your liking. Transfer to a plate.
Add beans to wok and stir fry for 4-5 minutes until crisp-tender. Add edamame, kimchi and spring onions and stir fry for 2-3 minutes until onions are soft. Add buckwheat and tamari and stir fry for 2 minutes until heated through.
Push ingredients to the side of the wok. Beat remaining eggs in a bowl and pour into wok. Allow to cook for 1-2 minutes until partially set then toss through buckwheat and vegetables for 1 minute until cooked through. Divide between bowls and top with fried eggs and chilli.