Ingredients

• 1 cup rolled oats
• 3 ½ cups water
• 1 tablespoon Better Than Bullion chicken base
• 1 teaspoon Chinese five spice powder
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon white pepper powder
• ½ teaspoon rice wine vinegar
• ½ tablespoon neutral oil
• 2 large eggs
• Toppings (optional)
• furikake
• chili crisp, to taste

Directions

• In a medium saucepan, add the water, spices, and oats. Bring up to a boil and then reduce to a simmer. Stir in the bullion. Cook until desired consistency is reached, about 15 minutes.
• Shortly before the oats are done, in a small sauté pan, add the oil a tablespoon of chili crisp (if using) over medium heat. Once the chili crisp begins to fry, add the egg and cook until whites are set.
• Serve the oats and top with the eggs. Drizzle the remaining oil over the eggs.

Photos