Oat Congee with Fried Egg & Chilli
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Oat Congee with Fried Egg & Chilli
Recipe By Courtney Roulston
Ingredients
2 cup Red Tractor wheat free oats
2 tsp fresh ginger, grated
4 cups Coles low-salt chicken stock
1 tsp fish sauce
1 tsp maple syrup
1 tsp Coles Asia sesame oil
2 tbs extra virgin olive oil
4 free range eggs
½ cup green spring onion, sliced
2 tbs chilli oil
2 tbs roasted peanuts, roughly chopped
Method
Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot. Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening.
Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.
Spoon the oat congee into serving bowls.
Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving.
