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.

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.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

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.

If you have any more questions about this Fried Rice Style Oats Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Fried Rice Style Oats Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Fried Rice Style Oats Recipe

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.

Course Breakfast, Main Course

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Mediterranean, Mexican

Keyword fried rice recipes, fry, fry recipes, oats breakfast recipes, oats recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

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.

Nutrition

Serving: 125g | Calories: 188kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3003IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg

The post Fried Rice Style Oats Recipe appeared first on Sharmis Passions.

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Arisi Upma can be made for breakfast and can also be enjoyed as a light dinner or evening snack. It is just served on days for a comforting meal option. Rice and dal needs a bit of pre preparation - but you can rinse, dry and grind it coarse and store it. That way it is easy to make arisi upma without much effort for breakfast.

About Arisi Upma

Arisi Upma is a popular quick breakfast option in many tamil household which has been made for generations. This version uses raw rice with toor dal, ground to coarse mixture, unlike other regular version made with semolina. Its a simple recipe which is comforting and filling.

This upma recipe has soft grain texture and feels comforting to have, also the black pepper and cumin seeds adds a mild spiced and earthy flavour. This is made with simple flavourful tempering using mustard seeds, dals, red chillies and curry leaves. Fresh coconut adds a mild sweetness and crunch while eating.

You can make this recipe adjust ingredients according to your taste, to make it spicier by adding extra chilli or add in nuts for richer taste and crunch texture. It is traditionally served with chutney or vatha kulambu but tastes great even with pickle.

You can also replace the toor dal with moong dal if you prefer. I usually make this recipe for breakfast or sometimes for dinner as it is easy to make. I always have a batch of rice dal mixture grind and stored so that it comes handy during busy hours.

Arisi Upma Video

Arisi Upma Ingredients

• Raw rice - I have used raw rice for this recipe. It gives the traditional coarse texture and soft bite. You can use idli rice too thats works well too.
• Dals - I have used toor dal with rice for grinding, urad dal and channa dal for tempering. They give a mild nutty flavour, little crunch and good texture to the upma. You can replace toor dal with moong dal if you prefer.
• Black pepper - Black pepper gives gentle heat without making the upma too spicy.
• Cumin seeds - Cumin seeds adds good aroma and goes really well with pepper. It is best not to skip it.
• Water - Water is used to cook the rice mixture until soft. Add little more if the upma looks dry while cooking.
• Salt - Salt gives good taste. Adjust it as per your preference.
• Oil, Mustard seeds - I have used groundnut oil you can use any cooking oil. Mustard seeds is for tempering. They give upma its usual South Indian flavour and aroma.
• Asafoetida(Hing) - gives a mild flavour and blends well with the spices. You can leave it out if you do not have it.
• Dried red chillies - Dried red chillies gives mild spice and good flavour to the upma. Adjust the quantity as per your taste.
• Curry leaves - Added curry leaves fresh flavour and nice aroma to the tempering. Fresh leaves always taste more good.
• Fresh coconut - adds sweetness and soft texture, also frozen coconut works well after thawing.

How to make Arisi Upma Step by Step

1.Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.

2.It should be dry like this.

3.Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.

4.Grind it to a rava like consistency and set aside.

5.Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.

6.Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.

7.Now add the rice dal mixture and saute for a minute.

8.Add 1 ½ cups hot water.

9.Add salt to taste.

10.Give a quick mix and cook covered for 15 minutes in low flame.

11.After 5 minutes give a quick mix.

12.Pat it well.

13.Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.

14.Open and gently fluff it.

15.Add 2 tablespoon grated coconut.

16.Give a quick mix and transfer the upma to a serving bowl.

17.Add little oil to the base and let it cook until crisp and golden brown.

18.Scrape using a sharp ladle.

19.This is called 'kaandhal' and tastes so good.

Serve arisi upma hot with thokku or chutney.

Expert Tips

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

Serving and Storage

Serve arisi upma hot with coconut chutney or plain. It also tastes good with a little pickle on side. I love to sprinkle little fresh grated coconut on top while serving. Store leftover in fridge and just use within a day. Reheat with water before serving.

FAQS

1. Can I grind rice, dal to a fine powder?

No it is better to grind it coarsely just like rava for its traditional taste and texture.

2. Do I need to soak the rice?

Yes, soaking helps the rice grind easily and cook well. It also gives a soft texture.

3. Can I skip the fresh coconut?

Yes, you can skip it if needed. It gives little sweetness and makes the upma taste even better.

4. What can I serve with?

Coconut chutney is the most common side dish, pickle or little jaggery also goes really well with it.

5. Can I make Arisi Upma ahead of time?

Yes, you can prepare it few hours earlier. Reheat gently with little water before serving if it becomes dry.

If you have any more questions about this Arisi Upma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Arisi Upma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Arisi Upma Recipe

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Course Breakfast

Cuisine Indian

Keyword 30 mins rice recipes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• ½ cup raw rice
• 1 tablespoon toor dal
• ¼ teaspoon cumin seeds
• ½ teaspoon black pepper

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ⅛ teaspoon hing
• 3 red chillies
• few curry leaves
• ½ teaspoon chana dal
• ¼ teaspoon urad dal
• 1 ½ cups hot water
• 2 tablespoon grated coconut
• salt to taste

Instructions

• Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.
• It should be dry like this.
• Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.
• Grind it to a rava like consistency and set aside.
• Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.
• Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.
• Now add the rice dal mixture and saute for a minute.
• Add 1 ½ cups hot water.
• Add salt to taste.
• Give a quick mix and cook covered for 15 minutes in low flame.
• After 5 minutes give a quick mix.
• Pat it well.
• Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.
• Open and gently fluff it.
• Add 2 tablespoon grated coconut.
• Give a quick mix and transfer the upma to a serving bowl.
• Add little oil to the base and let it cook until crisp and golden brown.
• Scrape using a sharp ladle.
• This is called 'kaandhal' and tastes so good.
• Serve arisi upma hot with thokku or chutney.

Video

Notes

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

The post Arisi Upma Recipe appeared first on Sharmis Passions.