Savory asian oat porridge bowls with poached egg & chilli oil
This delicious recipe was one of many provided by the Food Fanatics team at The Homesteadhere in Cape Town. It was developed in consultation with the Sally-Ann Creed® team for the guests at our 2 events held this year, and we are so proud to be able to share them with you.
What you need
- 1 tablespoon Sally-Ann Creed® pecan nut oil
- 3 cloves garlic, chopped
- 1 onion sliced
- 1 cup Sally-Ann Creed® quick oats
- 1/2 cup Green Beans, finely sliced
- 1/2 cup frozen peas
- Sally-Ann Creed® salt and pepper to taste
- 4 tablespoons of Sally-Ann Creed® sipping bone broth diluted in 4 cups of water
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1/2 cup sliced spring onion
- 2–4 tablespoons of Sally-Ann Creed® MCT oil
- Sally-Ann Creed® chilli powder
- toasted Sally-Ann Creed® sesame seeds
Let's cook
- Mix MCT oil with a sprinkle of chilli powder.
- Heat 1 tablespoon pecan nut oil in a pan over medium heat.
- Sauté garlic and onion for 2-3 minutes, or until the onions are translucent.
- Add the instant oats, green beans, green peas, the bone broth, soy sauce or coconut aminos, and rice vinegar.
- Mix well and cook for about 8-10 minutes, or until the porridge starts to bubble and turns thick and creamy.
- Turn off the heat and season with salt and pepper.
- Transfer to serving bowl and top with a poached or fried egg, spring onions, a sprinkle of sesame seeds, and a drizzle of MCT chilli oil to taste.
