Finely chop the spring onion greens, green beans, and cabbage.

Finely chop the carrots.

In a wok, add sunflower oil, spring onions, carrots, green beans, oats and cabbage.

Sprinkle with salt and stir-fry on medium heat until the vegetables are softened and cooked.

Optionally cover the pan to cook the vegetables faster.

Add the eggs along with the yolks and stir fry to make a scramble.

Add the cooked brown rice and stir.

Add salt and black pepper to taste.

Stir well to combine and turn off the heat.

Cover the pan and allow the flavors to infuse into the rice.

Serve hot.