Oat Congee with Fried Eggs and Scallions

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4 large eggs

3 1/2 cups old-fashioned rolled oats (not instant)

1 tablespoon peanut oil

2 scallions, green parts only, finely sliced

Chili sauce, such as Sriracha, for garnish

Salted roasted peanuts, for garnish

Light soy sauce, for garnish

For the traditional Taiwanese accompaniments:

1 pickled soy lettuce stem, chopped

4 teaspoons momoya (Japanese seaweed paste)

2 tablespoons salted roasted peanuts

2 tablespoons pickled bamboo shoots in chili oil

2 tablespoons dried pork floss

4 small cubes of tofu ru (jarred fermented bean curd)