Buckwheat Stir-Fry with Tiny Vegetables and Eggs

Buckwheat Stir-Fry with Vegetables and Eggs

Cooked buckwheat stands in nicely for rice in this riff on fried rice.

  • 4Servings



  • 1 Tbs. fresh lime juice, plus 4 small lime wedges
  • 2 tsp. gluten-free tamari or soy sauce
  • 2 tsp. gluten-free teriyaki sauce, such as Kikkoman
  • 1 1/2 tsp. brown sugar
  • 1/4–1/2 tsp. chile-garlic sauce


  • 2 Tbs. vegetable oil
  • 1 small red onion, cut into 1/2-inch pieces
  • 1 1/2 cups sugar snap peas, cut into 1/2-inch pieces
  • 1 cup small (1-inch) cauliflower florets
  • 1/2 tsp. kosher salt
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. minced fresh ginger
  • 6 green onions, thinly sliced, divided
  • 3 cups cold cooked buckwheat groats (1 cup uncooked)
  • 2 large eggs, lightly beaten
  • 2 Tbs. chopped cilantro, optional


1. To make Sauce: Combine lime juice, tamari, teriyaki sauce, brown sugar, chile-garlic sauce, and 1 Tbs. water in bowl.

2. To make Stir-Fry: Heat oil in wok over medium-high heat. Add onion, snap peas, cauliflower, and salt; increase heat to high, and stir-fry 3 minutes, or until veggies are lightly browned. Add garlic, ginger, and half of green onions. Stir-fry 30 seconds. Add buckwheat, and season with salt, if desired. Stir-fry 2 minutes, or until buckwheat is slightly toasted (you will hear it crackle in pan).

3. Push grains aside, and pour eggs into clear spot in pan. Stir-fry until eggs are set. Remove pan from heat, and stir in Sauce and cilantro (if using). Garnish with remaining green onions.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 93 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 517 mg
  • Sugar Content: 7 g