Recipe courtesy of Ching-He Huang

Oat Congee with Fried Eggs and Scallions

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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4 large eggs

3 1/2 cups old-fashioned rolled oats (not instant)

1 tablespoon peanut oil

2 scallions, green parts only, finely sliced

Chili sauce, such as Sriracha, for garnish

Salted roasted peanuts, for garnish

Light soy sauce, for garnish

For the traditional Taiwanese accompaniments:

1 pickled soy lettuce stem, chopped

4 teaspoons momoya (Japanese seaweed paste)

2 tablespoons salted roasted peanuts

2 tablespoons pickled bamboo shoots in chili oil

2 tablespoons dried pork floss

4 small cubes of tofu ru (jarred fermented bean curd)


  1. Bring the oats and 4 cups water to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm. Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil. Working in batches if necessary, crack the eggs into the wok and cook to desired doneness. Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens over each bowl and pass the chili sauce, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using.