Savory Oatmeal With Fried Egg And Soy Sauce Recipe
Dive into a comforting bowl of savory oatmeal topped with a perfectly fried egg and a drizzle of soy sauce.
Imagine the gentle steam rising from a bowl of savory oatmeal, carrying the umami aroma of soy sauce to your senses. Each spoonful is creamy yet subtly salty, perfectly complemented by a golden, runny-yolked fried egg perched on top. This dish is a revelation, turning the idea of oatmeal on its head by venturing into savory territory rather than the usual sweet breakfast fare. I stumbled upon this delightful twist during a hectic morning when I craved something warm and satisfying but didn't want the usual sugar-laden treats. Instead, I borrowed a page from congee and seasoned it with familiar yet unexpected flavors that danced on my taste buds. What makes this recipe truly work is the touch of sesame oil added to the cooking oats, which infuses them with a nutty depth that pairs beautifully with the soy sauce. The contrast between the creamy oats and the crispy edges of the egg is nothing short of perfection. This dish is perfect for breakfast, but it can easily make a cozy lunch or even a light dinner, especially when you're in need of comfort and convenience wrapped in one delicious bowl.
Step-by-Step
- 01Step 1 / 6
In a medium saucepan, combine the rolled oats, water, and sesame oil.
Bring to a gentle boil over medium heat, stirring occasionally.
- 02Step 2 / 6
Reduce the heat to low and let the oats simmer until they are creamy and most of the water is absorbed, about 10 minutes.
Stir in the soy sauce.
- 03Step 3 / 6
While the oats are cooking, heat the vegetable oil in a non-stick skillet over medium-high heat.
Crack the eggs into the skillet and season with salt and pepper.
- 04Step 4 / 6
Fry the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.
For firmer yolks, cook an additional 1-2 minutes.
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- 05Step 5 / 6
Divide the cooked oatmeal into bowls.
Top each with a fried egg, a generous sprinkle of green onions, and a pinch of sesame seeds.
- 06Step 6 / 6
Serve immediately, with additional soy sauce available for drizzling, if desired.
Chef Tips
- •For extra flavor, add a dash of sriracha or chili oil to the finished dish.
- •Use low-sodium soy sauce if you prefer less salt.
- •Experiment by adding sautéed mushrooms or spinach to the oatmeal for added nutrients.
- •If sesame oil is unavailable, olive oil with a few drops of toasted sesame seeds can substitute.
- •Leftover oatmeal can be reheated with a little water or stock to restore its creamy texture.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the oatmeal can be made ahead and refrigerated. Reheat with a splash of water and cook the eggs fresh before serving.
What can I substitute?+
You can substitute soy sauce with tamari for a gluten-free option, or coconut aminos for a lower sodium choice.
How do I store leftovers?+
Store leftover oatmeal in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave with a bit of water.
