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Breakfast recipe · from the recipe book

Savory Oat and Rice Bowls with Jammy Eggs

Creamy, ginger-scented oat and rice porridge topped with jammy eggs, sautéed spinach and mushrooms, crisp green onion and toasted sesame.

Savory Oat and Rice Bowls with Jammy Eggs

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup100 gLong-grain white rice, dryrinsed
  • 3 cups720 gLow-sodium chicken broth
  • 2 cups480 gWater
  • 2½ tbsp grated15 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 4 large200 gEggs
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • 2¼ tsp10 gToasted sesame oil
  • 1½ tbsp24 gLow-sodium soy sauce
  • 3 medium45 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Prep first: rinse the rice, grate the ginger, mince the garlic, slice the mushrooms and slice the green onion.
  2. In a large pot, bring the water to a boil. Gently lower in the eggs and simmer 7 minutes, then move them to a bowl of cold water. Keep the hot water in the pot only if you like; pour it off before the next step.
  3. In the same pot, warm half of the sesame oil over medium heat. Add the mushrooms and cook 5 minutes until browned, then stir in the spinach until just wilted. Move the vegetables to a plate.
  4. Add the remaining half of the sesame oil to the pot with the ginger and garlic and cook 1 minute until fragrant.
  5. Add the rice and chicken broth, bring to a boil, then cover and simmer 15 minutes, stirring now and then.
  6. Stir in the oats and simmer 5 to 7 minutes more, stirring, until thick and creamy; add a splash of hot water if it gets too stiff.
  7. Stir half of the soy sauce into the porridge. Peel the eggs and halve them.
  8. Divide the porridge among 4 bowls. Top with the mushrooms and spinach, the egg halves, the green onion and the sesame seeds, then drizzle with the remaining half of the soy sauce.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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