Oats Fried Rice

Ingredients

• 1 cup (90 g) rolled oats
• 4 to 5 tbsp (60 to 75 ml) water, for steaming the oats
• 1½ tbsp (22 ml) oil
• 4 cloves garlic (12 g), finely chopped
• 1 tsp (5 g) finely chopped ginger
• 1 small onion (60 g), thinly sliced
• 1 small carrot (50 g), cut into thin matchsticks
• 1 cup (70 g) finely shredded cabbage
• ½ medium capsicum (60 g), thinly sliced
• 6 French beans (30 g), finely chopped
• 2 spring onions (30 g), whites and greens chopped separately
• 1½ tsp (8 ml) soy sauce
• 1 tsp (5 ml) vinegar
• ½ tsp crushed black pepper
• Salt, to taste (about ¼ tsp; soy is already salty)

Method

1. 1Dry roast the oats in a wide non-stick pan on low to medium heat for 4 minutes, stirring, until golden at the edges and nutty-smelling.
2. 2Sprinkle 2 tbsp water evenly over the oats, cover and leave 1 minute on low heat. Fluff with a fork. Repeat with another 2 tbsp water, then fluff again. The flakes should be tender but separate; add one more spoon of water only if they still feel hard. Spread on a plate to cool.
3. 3Wipe the pan, set it on high heat and add the oil. When it shimmers, add the garlic, ginger and spring onion whites and stir for 30 seconds.
4. 4Add the onion and toss for 1 minute. Add carrot and beans, then cabbage, and stir-fry on high heat for 2 to 3 minutes until the cabbage wilts slightly but still crunches.
5. 5Add the capsicum and toss for 1 minute. Add soy sauce, vinegar, pepper and salt and let them sizzle for a few seconds.
6. 6Tip in the cooled oats and toss for 1 to 2 minutes on high heat, lifting from the bottom, until every flake is coated and hot.
7. 7Turn off the heat, scatter the spring onion greens on top and serve at once.