3 medium scallions, chopped
1/2 medium yellow onion, chopped
1/2 cup drained Napa cabbage kimchi, chopped
2 cloves garlic, minced
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1/2 cup old-fashioned rolled oats
1 cup water
1 tablespoon soy sauce
3 tbsp Just Egg or Just Egg folded, cooked and diced
1 tablespoon Follow Your Heart parmesan (optional)
1/2 cup Daiya mozzarella shreds
chili crisp for garnish
Heat the oil and toasted sesame oil in a medium saucepan over medium-high heat until shimmering. Add the scallions and cook for 1 minute. Add the garlic, onion, and kimchi. Cook, stirring occasionally, until the kimchi softens and lightly browns, 4 to 6 minutes.
Add the old-fashioned rolled oats and stir to combine. Add water and soy sauce, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the oats absorb most of the liquid and look like porridge, 4 to 6 minutes.
Add Just Egg into the oatmeal and stir until cooked and incorporated into the oatmeal, about 1 minute. Turn off the heat. Add 1 tablespoon grated Parmesan cheese and stir to combine.
Transfer the oatmeal to a bowl, top with the cheese, and microwave until the cheese is melted, about 1 minute. Garnish with chili crisp
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