Savory Oatmeal with Chili Crisp and Fried Egg
Creamy rolled oats simmered in savory broth and soy sauce, topped with a crisp sunny-side-up egg, scallions, and spicy chili crisp.
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- 1 serving1 serving
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Original recipe: 1 serving
The story behind the recipe
Oats don't need sugar to make breakfast. Simmered in broth with a little soy sauce, they become a soft, savory base for a fried egg and a spoonful of chili crisp. The browned egg white and crunchy bits from the jar give you something to bite into between creamy spoonfuls.
Get the pieces as well as the oil
Chili crisp is an oil-based condiment with crisp pieces suspended in it. The American Culinary Federation's ingredient guide describes the range of blends, which can include garlic, chiles, fermented soybeans and peanuts. Their flavors and heat vary, so the jar is part of the seasoning choice, not simply a way to add a fixed amount of chili.
For these oats, choose the style listed in the recipe, with crunchy garlic and chiles. Stir or scoop deeply enough to pick up some of those solids. A spoonful of clear oil from the surface adds heat and richness, but misses the texture the bowl needs.
Old-fashioned rolled oats make the soft base quickly. Steel-cut oats have a different size and structure, while instant oats soften differently again. The short simmer and liquid amount below are for rolled oats; substituting another kind means following its own cooking needs.
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A bowl built around contrasts
Low-sodium broth lets soy sauce contribute flavor without making the oats depend entirely on a salty carton. The egg adds richness, and scallion brings fresh onion bite. Sesame seeds echo the toasted notes without weighing down the top.
A runny yolk mixes into the oats like another small sauce; a firm yolk gives separate rich pieces in the spoon. The recipe sets out both options, including the pasteurized shell egg for a runny center. Choose the finish you want before putting the egg in the pan, so the oats and egg can arrive together.
This is particularly convenient as a one-person meal. The oats occupy a small saucepan while the egg fries beside them, and there's little chopping beyond a scallion. For several bowls, the skillet becomes the slower part: more eggs need room or another batch. Keep that in mind before multiplying a breakfast that looked effortless for one.
Leave the chili crisp visible over the top instead of stirring it through everything. The first bite can be crunchy and hot, the next mostly creamy oats and egg. That variation is a good reason to keep the garnish simple.
Make it your wayOriginal: 1 serving
Original recipe: 1 serving
Ingredients
For 1 serving. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 1 serving.
- Old-fashioned rolled oats45 g
- Low-sodium chicken broth (or vegetable broth)240 ml
- Low-sodium soy sauce5 mlAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Neutral cooking oil (for frying egg)5 mlAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Large shell egg (pasteurized for a runny yolk; otherwise cook until the yolk is firm)1
- Spicy chili crisp (with crunchy garlic and chiles)15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Medium scallion, thinly sliced on a bias1
- Toasted white sesame seeds (for garnish)1 pinch
Measurement notes
Measurement notes
Original ingredients
- 45 g old-fashioned rolled oats
- 240 ml low-sodium chicken broth (or vegetable broth)
- 5 ml (1 tsp) low-sodium soy sauce
- 5 ml (1 tsp) neutral cooking oil (for frying egg)
- 1 large shell egg (pasteurized for a runny yolk; otherwise cook until the yolk is firm)
- 15 ml (1 tbsp) spicy chili crisp (with crunchy garlic and chiles)
- 1 medium scallion, thinly sliced on a bias
- 1 pinch toasted white sesame seeds (for garnish)
Equipment
Small 1.5-liter saucepan
8-inch non-stick skillet
Thin spatula
Instructions
Heat the broth and add oats
In a small saucepan, bring the low-sodium chicken broth to a boil over medium-high heat. Stir in the old-fashioned rolled oats and low-sodium soy sauce.
Simmer the oatmeal
Reduce the heat to low and simmer gently, stirring occasionally, for 5 to 7 minutes until the broth is absorbed and the oats are tender, thick, and creamy. Remove from the heat and transfer to a serving bowl.
Fry the egg
While the oats simmer, heat the neutral cooking oil in an 8-inch non-stick skillet over medium-high heat. Crack in the large egg and fry until the white is fully set and its edges are golden. A pasteurized shell egg can be served with a runny yolk. For an ordinary egg, lower the heat as needed and continue until the yolk is firm.
Top the oatmeal with the egg
Using a thin spatula, slide the crispy fried egg directly on top of the warm oatmeal.
Add chili crisp and garnishes
Spoon the spicy chili crisp generously over the egg white and oats. Scatter with the thinly sliced scallion and toasted white sesame seeds, and serve immediately.
Estimated calories 420 kcal
Nutrition portion: whole recipe · Original yield: 1 serving
Source & assumptions
Ingredient-based estimate using CoFID 2021, USDA SR Legacy (April 2018), identified manufacturer information. Approximately 420 kcal per nutrition portion. Uses Momofuku Original Chili Crunch, unsalted chicken stock and a standard large egg. Includes the entire measured 5 ml pan-oil allowance and excludes the small sesame garnish. Ingredients, brands and preparation affect values.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Oat type: Use old-fashioned rolled oats for this liquid amount and short cooking time. Steel-cut and instant oats need their own package directions and may need a different liquid amount.
Broth variations: Bone broth, mushroom broth or dashi are alternatives to the listed broth.
Scaling: Scale up for multiple servings by multiplying oats and broth proportionally and frying eggs in batches or together in a large skillet.
Timing: The estimate assumes one serving and overlapping oat cooking and egg frying. A firm-yolk egg or extra batches may take longer.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Cuisine
- Other / International
- Browse category
- Breakfast & Brunch
- More details
- savory oatmealchili crispfried egg