I have been on this spree of experimenting with savory versions of oats. While I like the idea of eating oats for breakfast because of all of its health benefits, but a few days of oatmeal with the usual suspects like cinnamon or vanilla, with nuts, fruits etc. and I just don't feel the same. In fact, I am out right depressed! A conversation with a friend led me to believe that it could be because of the salt and spice missing in my breakfast. A girl who grew up eating idlis, dosas, vadas, pohas, parathas, puris and the occasional upmas needed her spice and salt to get her going for the rest of the day. That's exactly what she did, she put a savory spin to oats and there was no looking back.
Over the past couple of months, I have done a variety of experiments with extra thick rolled oats with reasonable success. I have shared quite a few on Instagram @mycravesandraves and I will publish them here in the days to come.
I made these Indian Chinese oats (like Indian Chinese fried rice) this morning for packing in a lunch box. It came together pretty quickly.
Extra thick rolled oats - 1/2 cup
Finely chopped mixed veggies - 1 cup (any mix of cabbage, onion, carrots, green beans, broccoli, spring onion, peppers of any kind.....whatever you have on hand)
Ginger - 1/2 tsp finely chopped
Garlic - 1 tsp finely chopped
Green chilli - 1 finely chopped (use as per taste)
Cilantro - 1 tbsp. finely chopped
Spring onion greens - 1 tbsp. finely chopped
Black pepper powder - 1/4 tsp.
Salt to taste
Chop all the veggies and have them ready.
Heat a pan and add 2 tbsp. of oil, when the oil is warm, add ginger, garlic and green chillies.
Once they are sizzling, add the rest of the veggies and salt to taste (enough for veggies + oats).
Cover and let the veggies cook for a couple of minutes.
While the veggies are cooking, take a colander and wash the oats and let them drain.
Open the pan, add the drained oats and mix well.
Saute and cook till the oats get cooked.
If the oats look uncooked and dry, sprinkle some water, cover and cook for a minute.
Add black pepper and finely chopped cilantro and spring onion greens.
I used spring onions, carrots, broccoli and green peppers this time.
We are trying to eat low sodium, so I did not add soy sauce, green chilli or red chilli sauce, feel free to add any other flavors you would normally add to Indian Chinese dishes.