Stir-fried Veggies and Oats

Toasted steel cut oats stand in for rice in this craveable version of our favorite Asian dish. Prep all of your veggies and sauce before you start frying – this one comes together in a flash!
Course Mains, Sides, Salads and Soups
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


For the sauce:

  • 2 Tbsp soy sauce (30 ml)
  • Juice of half a lime
  • 1 tsp sesame oil (5 ml)
  • 1/2 tsp brown sugar (2.5 ml)

For the stir-fry:

  • 2 cups cold, cooked steel cut oats (500 ml)
  • 1 Tbsp canola oil (15 ml)
  • 3 scallions, thinly sliced
  • 1 inch ginger, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 (15 oz) can baby corn, drained (220 ml)
  • 1 red pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup frozen peas or edamame, thawed (125 ml)
  • Two big handfuls baby spinach or shredded bok choi
  • 2 eggs, lightly beaten
  • 1 tsp sesame seeds (5 ml)
  • 1 Tbsp chopped cilantro (15 ml)


  1. In a small bowl, whisk together sauce ingredients. Set aside.
  2. Heat oil in a wok or a large skillet over high heat. Quickly stir-fry scallions, ginger and garlic until fragrant.
  3. Add baby corn, red pepper and carrot. Fry, stirring constantly, until vegetables are crisp-tender.
  4. Add peas and spinach. Cook until spinach is wilted. Stir in oats and sauce.
  5. Push the oats and veggies to one side of the wok or skillet. Pour the eggs into the other side and quickly scramble.
  6. When eggs are set, but still soft, fold into the oat/veggie mixture.
  7. Remove from heat and top with cilantro and sesame seeds.

To cook oats:

  1. In a large skillet over medium-high heat, toast 1 cup oats for 5 minutes, shaking and stirring constantly.

  2. 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.
  3. Fluff with fork. Cover and refrigerate several hours or overnight.

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