Chicken and Pork Stir-Fry with Rice and Buckwheat

Cooking Grains Cook the rice and buckwheat according to their respective package instructions. Set aside.

Preparing the Pan Heat the sunflower oil in a large pan or wok over medium heat.

Cooking the Meat Add the diced chicken fillet and sliced pork to the pan. Stir-fry until they are cooked through and browned. Remove from the pan and set aside.

Sautéing Vegetables In the same pan, add the sliced onion and grated carrots. Stir-fry until the vegetables are tender.

Combining Ingredients Return the cooked meat to the pan. Add the cooked rice and buckwheat. Stir well to combine.

Adding Condiments In a small bowl, mix together mustard, adjika, jam, honey, salt, pepper, turmeric, and garlic powder. Pour the mixture over the meat and grains. Stir-fry for a few more minutes until everything is well coated and heated through.

Incorporating Eggs Create a well in the center of the pan and crack the eggs into it. Scramble the eggs until they are fully cooked. Mix the scrambled eggs with the rest of the ingredients in the pan.

Adding Water Drizzle some water over the stir-fry to create a bit of sauce. Stir well to combine.

Serving Remove from heat and serve the chicken and pork stir-fry over a bed of rice and buckwheat. Enjoy!