Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.
This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.
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About Fried Rice Style Oats
Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.
This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.
Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite.
I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.
Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.
If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.
Fried Rice Style Oats Ingredients
- Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
- Garlic - Crushed garlic is sautéed first and gives more strong flavour.
- Onions - Onions add little sweetness once sautéed.
- Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
- Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
- Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
- Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
- Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
- Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
- Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.
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How to make Fried Rice Style Oats
1.Dry roast oats until slightly golden and a nutty aroma comes
2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.
4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.
5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.
6.Add pepper powder and required salt.
7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.
Serve hot with tomato sauce!
Expert Tips
- Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
- Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
- Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
- Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
- Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
- Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.
Serving and Storage
Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
FAQS
1.Can I make it with cooking oats?
You can, just reduce the water a little since they cook much faster.
2.Why did my oats turn mushy?
You probably added too much water, so add it little by little next time.
3.Can I add spring onions?
You definitely can. I skipped them because I didn't have any.
4.Can I add other vegetables?
Yes you can go ahead and use any vegetables you have at home.
5.Can this be make this and store?
Yes you can make this ahead and store for one day and have it. don not keep it for more than that.
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📖 Recipe Card
Fried Rice Style Oats Recipe
Ingredients
- 1 cup rolled oats
- 2 teaspoon garlic
- ½ cup onions chopped lengthwise
- ¼ cup carrot chopped lengthwise
- ½ cup cabbage chopped lengthwise
- ¼ teaspoon soya sauce
- ¾ teaspoon pepper powder
- salt to taste
- water as needed
Instructions
- Dry roast oats until slightly golden and a nutty aroma comes.
- Sprinkle 2 tablespoon water cook covered for few mins then fluff it, Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
- Repeat this until oats is cooked soft yet grains remain separate. Set aside to cool.
- Heat oil in a pan - add crushed garlic and saute for a minute.
- Then add onion saute till transparent. Add carrot and cabbage. Saute for few mins until it shrinks.
- Add capsicum toss and cook for few mins. Do not let the crunchiness go so just toss and cook. Add soya sauce.
- Add pepper powder and required salt. Cook in high flame for a minute, toss well.
- Finally add cooked oats and toss it. Mix well and switch off.
- Add more pepper powder if needed.
- Serve Fried Oats hot with tomato sauce!
Notes
- Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
- Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
- Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
- Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
- Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
- Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.
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