"The inspiration for this recipe came from a Thai rice porridge breakfast I had in Bangkok," says (Don't Be) Too Timid and Squeamish blogger Marcy Light. "As with many savory, spicy, crunchy Thai recipes, you can adjust the condiments to suit your own tastes.
Serves: 1
Ingredients:
1/2 cup oatmeal
1 1/2 cups vegetable stock
1 egg, poached
1/4 cup mushrooms, sauteed
1/4 cup bean sprouts (optional)
2 scallions, sliced (optional)
1 tablespoon finely chopped cilantro (optional)
1/2 teaspoon finely chopped fresh ginger (optional)
1 tablespoon soy sauce (optional)
1 tablespoon fresh lime juice (optional)
Directions:
Combine oatmeal and stock in a saucepan and cook over medium heat for 5 minutes, stirring occasionally. Pour into a serving bowl and top with egg, mushrooms, and remaining ingredients as desired.
