Heat oil in a wok over medium heat.

Add spring onions, carrots, green beans, oats, and cabbage to the wok.

Sprinkle with salt and stir-fry until vegetables are softened and cooked.

Optionally cover the pan to cook the vegetables faster.

Add eggs to the wok and stir-fry to scramble them.

Once eggs are scrambled, add the cooked rice.

Add salt and pepper to taste.

Stir well to combine all ingredients.

Turn off the heat.

Cover the pan and let the flavors meld into the rice.

Serve hot.