Toasted steel cut oats stand in for rice in this craveable version of our favorite Asian dish. Prep your veggies and sauce before you start frying – this one comes together in a flash!
For the sauce:
- 2 Tbsp soy sauce (30 ml)
- 1/2 fresh lime juice
- 1 tsp sesame oil (5 ml)
- 1/2 tsp brown sugar (2.5 ml)
For the stir-fry:
- 2 cups steel cut oats cold, cooked (500 ml)
- 1 Tbsp canola oil (15 ml)
- 3 scallions thinly sliced
- 1 inch ginger finely chopped
- 1 clove garlic large, finely chopped
- 1/2 15oz can baby corn drained (220 ml)
- 1 red bell pepper julienned
- 1 carrot julienned
- 1/2 cup peas (frozen) or edamame (frozen), thawed (125 ml)
- 2 big handfuls of baby spinach or shredded bok choi
- 2 eggs lightly beaten
- 1 tsp sesame seeds (5 ml)
- 1 Tbsp cilantro leaves chopped (15 ml)
- In a small bowl, whisk together sauce ingredients. Set aside.
- Heat oil in a wok or a large skillet over high heat. Quickly stir-fry scallions, ginger and garlic until fragrant.
- Add baby corn, red pepper and carrot. Fry, stirring constantly, until vegetables are crisp-tender.
- Add peas and spinach. Cook until spinach is wilted. Stir in oats and sauce.
- Push the oats and veggies to one side of the wok or skillet. Pour the eggs into the other side and quickly scramble.
- When eggs are set, but still soft, fold into the oat/veggie mixture.
- Remove from heat and top with cilantro and sesame seeds.
To cook oats:
In a large skillet over medium-high heat, toast 1 cup oats for 5 minutes, shaking and stirring constantly.
- Transfer to a bowl, pour-over 1 cup boiling water and 1/2 tsp salt, then cover and let stand for 15-20 minutes, or until oats have absorbed all of the water.
- Fluff with fork. Cover and refrigerate several hours or overnight.