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
Olive oil for cooking
Chili oil - for topping
Sesame Seeds - for topping
Scallions - for topping
Watercress or other leafy green - for topping
- 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.
- 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
- 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.
- 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