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Hey BOU!

NEW! We’ve partnered with Chef Palak Patel to create an Indian Curry Cube that packs in all of the traditional flavors of Indian cooking into one not-so-traditional cube. Why spend hours when you can spend minutes mastering the art of cooking Indian curry!

BOU Blog Savory Oatmeal with a Fried Egg and Chili Oil

Savory Oatmeal with a Fried Egg and Chili Oil
Savory Oatmeal with a Fried Egg and Chili Oil

Serves 2

Ingredients:

1 BOU Chicken Bouillon Cube

3 1/2 cups of water

1 cup rolled oats

1 tsp soy sauce

½  tsp salt

½ tsp white pepper

2 eggs

Olive oil for cooking

Chili oil - for topping

Sesame Seeds - for topping

Scallions - for topping

Watercress or other leafy green - for topping

 

Instructions:

  1. Add bouillon cube and water to a pot and bring to a boil. Stir with a wooden spoon or spatula to break up the cube. Once the water is boiling add oats and lower heat to a simmer.
  2. Stir the oats frequently so they don’t burn to the bottom. Season with soy sauce, salt, and white pepper. Simmer and stir for 10-15 minutes until the oats are creamy. Turn off the heat and allow the oats to cool for a few minutes
  3. Heat 2 tbsp of olive oil in a pan over medium high heat. Swirl the pan so that it is evenly coated in oil. Once hot, crack in the eggs and cook until the whites are firm.
  4. Place oatmeal in bowls and top with a fried egg. Drizzle some chili oil, toasted sesame seeds, and scallions on top. Serve with a side of watercress, spinach, or other leafy green.

 

Recipe by Kristina Cho, Eat Cho Food

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