WIC Works Resource System
U.S. Department of Agriculture
Inspired by the Filipino rice porridge dish, this flavorful version uses oats in place of rice and can be eaten for breakfast, lunch, or dinner! Surprisingly quick, this warm and hearty meal boasts fiber, protein, iron, and magnesium in its nutrient profile.
Ingredients
3⁄4 T olive oil
1 clv garlic (large, finely minced)
1⁄4 yellow onion (finely chopped)
1 t ginger (finely minced)
2 c chicken stock
1 c rolled oats
1 c water (divided)
1 T fish sauce
1 T less sodium soy sauce
1 T green onion (sliced)
1 t chili oil
2 hard boiled eggs
Yield amount
2 ServingsPreparation time
15 minutes
Cooking time
5 minutes
Total time
20 minutes
Instructions
- Wash hands and then rinse vegetables before getting started.
- Heat olive oil in a medium saucepan over medium-low heat. Cook garlic, onion, and ginger until fragrant (be careful not to burn!).
- Add chicken stock, ½ cup water, oats, soy sauce and fish sauce. Continue to cook and stir frequently, then add remaining ½ cup water in increments until desired consistency.
- Serve in a bowl and top with green onion, chili oil, and a hard-boiled egg.
Notes
You can make this recipe vegetarian by using vegetable broth in place of the chicken broth and lower the sodium by using a reduced sodium broth.
Equipment you’ll need:
- Knife
- Cutting board
- Measuring cups and spoons
- Medium saucepan
- Mixing spoon
Source
Spoon University online recipes
