This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.
Thai Stir-Fried Oats
- 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
- 2 Tbsp Vegetable Oil
- 3 Green Onions, thinly sliced, green and white parts separated
- 1 medium Bell Pepper, diced
- 8 oz Shiitake or Button Mushrooms, sliced
- 3 Tbsp Soy Sauce
- 1-1/2 Tbsp bottled Thai Green Curry Paste
- 2 Tbsp Brown Sugar or Date Sugar
- 2 large Eggs, lightly beaten*
- 1 cup fresh Pineapple, diced
- 1/2 cup roasted, lightly salted Cashews, coarsely chopped
- 1/4 cup Unsweetened Coconut Flakes
- juice and zest of 2 medium Limes
- 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided
Soak oats overnight in water to cover.
Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.
Heat oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.
Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.
Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.
Add the pineapple, cashews and coconut. Stir-fry 30 seconds.
Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.
*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu.