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Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot.
Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening.
Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.
Spoon the oat congee into serving bowls.
Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving.