Bring the oats and 4 cups water to a boil in a saucepan
over medium-high heat. Reduce the heat to a simmer
and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm.
Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil
. Working in batches if necessary, crack the eggs
into the wok
and cook to desired doneness.
Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens
over each bowl and pass the chili sauce
, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using.