Oriental Oats Pilaf

Think of this as fried rice, but with oats instead of rice. Rolled oats get tossed with a beaten egg, then toasted in a skillet until the egg coating dries out and the oats separate into individual, lightly browned grains. The result is a chewy, nutty pilaf base that absorbs the soy sauce and chicken broth beautifully.

The egg isn’t for flavor here. It’s a technique borrowed from rice pilaf, where fat or egg coats each grain to keep them separate and prevent mushiness. Without it, the oats would clump into oatmeal. With it, they stay distinct and slightly toasted.

Sliced mushrooms, green onions, and celery saute first, then the egg-coated oats join the pan for 8 minutes of constant stirring. The broth, soy sauce, and sugar go in last, and snow peas get tossed in at the very end to keep their snap.

Kitchen Tips

• Stir the oats constantly during the toasting phase. They burn fast once the egg dries out.
• Use old-fashioned or quick oats, not steel-cut. Steel-cut oats are too hard and won’t cook through in this short time.
• Don’t add the broth until the oats are dry and separated. Wet oats plus liquid equals porridge.
• The snow peas should be barely warmed through. Overcooked snow peas lose their crunch and color.

Variations

• Add a teaspoon of sesame oil and toasted sesame seeds at the end for a nuttier Asian flavor.
• Toss in diced tofu or cooked shrimp with the snow peas for a protein boost.
• Swap chicken broth for vegetable broth to make it vegetarian.