1 Serve
17 Mins
Bring the water to a boil in a saucepan over medium-high heat.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
314 µg / 400 µgCalcium
448 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
534 mg / 420 mgPhosphorus
696 mg / 1,250 mgPotassium
2496 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
95 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Stir in the rolled oats and cook, stirring frequently, until the mixture is thickened and creamy.
Remove the saucepan from the heat, cover, and let the oats rest.
Heat a small non-stick pan over medium heat and coat it with cooking spray.
Crack the egg into the pan and cook until the whites are opaque and the yolk is set but still runny.
Remove the egg from the pan and set aside. In the same pan, sauté the diced onions until soft.
Stir the soy sauce and Sriracha into the cooked oatmeal.
Transfer the oatmeal to a bowl, top with the sautéed onions and the fried egg, then drizzle with sesame oil and additional soy sauce to taste.
5
g25
g2
g
