Oat Congee with Fried Eggs and Scallions

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 1/2 cups old-fashioned rolled oats (not instant)
  • 1 tablespoon peanut oil
  • 4 large eggs
  • 2 scallions, green parts only, finely sliced
  • Chili sauce, such as Sriracha, for garnish
  • Salted roasted peanuts, for garnish
  • Light soy sauce, for garnish
    • COOK'S NOTE: 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)
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      Directions

      Bring the oats and 4 cups water to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm.

      Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil. Working in batches if necessary, crack the eggs into the wok and cook to desired doneness.

      Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens over each bowl and pass the chili sauce, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on December 02, 2013

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        I'm always wanting to try new things. I eat oatmeal for health reasons, eating it the same old American was is boring. When I saw Ms Ching spin on oatmeal, I said to my husband gotta try it! Wow! I did not have a lot of ingredients, so I just used steel cut oats, chili garlic sauce, chives, fried eat and a little olive oil over the top. It was great! I now have a new way of eating oat meal. Thanks Ms Ching!

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      • on November 03, 2012

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        As someone who grew up eating my grandma's rice congee every day for breakfast with various Chinese accoutrements, I initially balked at Ching's oat congee recipe. Then I tried it. Wow, this is very nearly the real deal! If you cook the oats low and slow, you can barely tell you're eating oats and not rice! Add in the seaweed, chili sauce, peanuts, egg and scallions and I am back in my grandma's kitchen, eating this super comfy comfort food. xie xie Ching!

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      • on July 01, 2012

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        I just watched this episode last night and happen to have some bamboo shoots in my fridge so I made my own version this morning of this recipe. I used instant oatmeal, one fried egg, bamboo shoots and soy sauce. I wish I had more condiments to add but even how simple these ingredients were, it was still delicious! Now I don't think I can ever go back to eating oatmeal with fruits or syrup ever again! Thank you Ms. Ching-He Huang!

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