Melt the fat in a medium skillet over medium-low heat. Add the cooked groats and ginger. Drizzle a little sesame oil on top. Cook for 5 to 10 minutes, stirring frequently, until the groats have a crunchy toasted-ness to them but aren’t burnt. If you notice the groats start to brown in just a few minutes, reduce the heat even lower; if they’re still not browning after 5 minutes, increase the heat a bit. We like to eat these in the morning over a bed of wilted greens, topped with a farm fresh egg.

• To cook groats: Pre-soak 1 cup groats overnight or all day (approx. 6-8 hours). Strain and rinse. Add groats to 3 cups water with a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer for 60-90 min.