Our family has really made a strong push to eat breakfast every single morning. We’ve found that it really does make a huge difference in how we act, perform at work, and our attitudes toward one another. They always say breakfast is the most important meal of the day, but you have to be mindful of what you’re putting in your body every morning. Even as a chef I run out of ideas, and before you know it we’re back to cereal again, it’s so frustrating. If it were up to me I’d be eating salmon lox and a bagel, but I’m pretty sure my wife and daughter would toss that straight out the window . . . Ahhh, the finer things in life.
In addition to ensuring we get some form of protein in the morning, it’s also incredibly important for us to get some good carbs so we have some energy. We have been so impressed with the amazing hot and cold cereals that Bob’s Red Mill® offers. We are huge fans of the muesli cereal. It’s loaded with grains, raisins, oats, seriously it’s a winner. We also make a ton of oatmeal in our house, and while oatmeal is just oatmeal unless you add some tasty ingredients, it still starts with the oats. Ever since I read this article in
Men’s Health about
steel cut oats, which is what Ryan Reynolds likes to eat (yes I have a man crush don’t judge!), I became a fan. They tasty almost meatier and seem richer in oat flavor and more filling.
Because I already did
Oatmeal 9 ways, I wanted to try something a little more savory, so I made this Asian Style Steel Cut Oats with a Fried Egg and Sriracha. I started by roasting up some fresh chopped ginger and garlic just until brown in some sesame oil, and then I added in the Bob’s Red Mill Steel Cut Oats. I sort of toasted them up and cooked them for a few minutes in the pot before I added in chicken stock. Yes, I said chicken stock. I decided at this point I wanted to make these oats risotto style, so I added in a cup of chicken stock at a time until all of the liquid was soaked up. If you never have “risottoed” anything, it’s a process of constantly stirring while adding liquid to rice, or in my case steel cut oats, using a wooden spoon. You don’t really have to use a wooden spoon, but if you don’t you may have a few Italians yell at you.
I finished off the oats with a bit of cream cheese and honey to help provide some body and a little more flavor. The honey is used to help offset some of the heat from the Sriracha on top of the egg. It’s all about balance of flavors, my friends! I topped off the oatmeal with some sliced green onions, fresh cilantro leaves, and a lemon wedge just in case things get way to spicy for you. If you are looking to get out of the norm for breakfast and try something a little savory and spicy, then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor, and loaded with nutrients, good carbs, and protein to get you off on the right foot.
Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha
- 1 Tbsp Sesame Oil
- 1 tsp finely minced fresh Ginger
- 1 tsp finely minced fresh Garlic
- 2 cups Bob’s Red Mill Steel Cut Oats*
- 32 oz Chicken Stock**
- 2 Tbsp Cream Cheese
- 1 Tbsp Honey
- 4 fried or poached Eggs to desired doneness
- Sriracha for garnish
- 1 Tbsp each sliced Green Onions and fresh Cilantro Leaves for garnish
- 4 Lemon wedges for garnish
- Kosher Salt and fresh Cracked Pepper to taste
Serves 4
- Add the sesame oil to a medium size pot on medium-high heat and cook the ginger and garlic until lightly browned, about 2 to 3 minutes.
- Next add in the oats and toast for 2 to 3 minutes.
- Constantly stirring, add in chicken stock 1 to 1 ½ cups at a time, waiting until the liquid is absorbed before adding more. This process will take about 20 minutes.
- Once the oats are cooked stir in the cream cheese, honey, salt, and pepper, and keep warm.
- Pour some of the cooked oats into a bowl and add 1 egg, some Sriracha sauce, sliced green onions, cilantro leaves, and a lemon wedge. Serve hot.
*Use
gluten free steel cut oats to make this recipe gluten free.
**Use vegetable stock to make this recipe vegetarian.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive chef in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish! 
In addition to ensuring we get some form of protein in the morning, it’s also incredibly important for us to get some good carbs so we have some energy. We have been so impressed with the amazing hot and cold cereals that Bob’s Red Mill® offers. We are huge fans of the muesli cereal. It’s loaded with grains, raisins, oats, seriously it’s a winner. We also make a ton of oatmeal in our house, and while oatmeal is just oatmeal unless you add some tasty ingredients, it still starts with the oats. Ever since I read this article in Men’s Health about steel cut oats, which is what Ryan Reynolds likes to eat (yes I have a man crush don’t judge!), I became a fan. They tasty almost meatier and seem richer in oat flavor and more filling.
Because I already did Oatmeal 9 ways, I wanted to try something a little more savory, so I made this Asian Style Steel Cut Oats with a Fried Egg and Sriracha. I started by roasting up some fresh chopped ginger and garlic just until brown in some sesame oil, and then I added in the Bob’s Red Mill Steel Cut Oats. I sort of toasted them up and cooked them for a few minutes in the pot before I added in chicken stock. Yes, I said chicken stock. I decided at this point I wanted to make these oats risotto style, so I added in a cup of chicken stock at a time until all of the liquid was soaked up. If you never have “risottoed” anything, it’s a process of constantly stirring while adding liquid to rice, or in my case steel cut oats, using a wooden spoon. You don’t really have to use a wooden spoon, but if you don’t you may have a few Italians yell at you.
I finished off the oats with a bit of cream cheese and honey to help provide some body and a little more flavor. The honey is used to help offset some of the heat from the Sriracha on top of the egg. It’s all about balance of flavors, my friends! I topped off the oatmeal with some sliced green onions, fresh cilantro leaves, and a lemon wedge just in case things get way to spicy for you. If you are looking to get out of the norm for breakfast and try something a little savory and spicy, then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor, and loaded with nutrients, good carbs, and protein to get you off on the right foot.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive chef in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish! 