Duet Vegetable Stir-Fry with Rice & Buckwheat

Instructions

1. 1

   Rinse the rice and buckwheat separately under cold water. In two separate pots, bring water to a boil and cook the rice and buckwheat according to package instructions (about 15 minutes for rice, 10-12 minutes for buckwheat). Drain and set aside.

2. 2

   While the grains are cooking, peel and finely slice the onion. Peel and cut the carrots into thin matchsticks or small cubes.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the carrots to the skillet and stir-fry for another 4-5 minutes until they begin to soften.

5. 5

   Push the vegetables to the side of the pan. Add the remaining 1 tablespoon of olive oil, then crack the eggs into the pan. Scramble the eggs until just set, then mix them with the vegetables.

6. 6

   Add the cooked rice and buckwheat to the skillet. Stir well to combine all ingredients evenly.

7. 7

   Pour in the soy sauce, sprinkle with chili flakes and salt. Stir-fry everything together for 2-3 minutes until heated through and well mixed.

8. 8

   Taste and adjust seasoning if needed. Serve hot and enjoy your Duet Vegetable Stir-Fry with Rice & Buckwheat!