Egg, Crispy Chilli and Coconut Porridge

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Step 1.

Slice the ginger and crush with the back of a knife. Then roughly chop it up. Crush the spring onion whites with the back of a knife and roughly chop them up. Add them to a pot with the oats and Rude Health Coconut Drink. Cook on a low heat for 15 mins until the porridge is thick and cooked.

Step 2.

Meanwhile, finely chop the rest of the spring onions and coriander.

Step 3.

Finish with the shaoxing wine and soy sauce.

Step 4.

Thinly slice the garlic cloves and add them to a pan with some olive oil. Cook on a very low heat until just started to turn golden. Crack in the eggs and cook until the whites are crispy but the yolk is still soft.

Step 5.

Pour your porridge into a bowl and place your crispy egg on top.

Step 6.

Then sprinkle your crispy onions, chilli oil, spring onions and coriander on top. Drizzle over some sesame oil. Break open the egg yolk, mix it all together and enjoy.

You could use a poached egg instead.

6cm Knob of Ginger
5 Spring Onions
200g Porridge Oats
1400ml Rude Health Coconut Drink
Small Handful Of Coriander
2 Tbsp Shaoxing Wine
3 Tbsp Soy Sauce
6 Garlic Cloves
4 Eggs
4 Tbsp Crispy Onions
4 Tbsp Crispy Chilli Oil
Sesame Oil
Olive Oil