Like Kate Gosselin and Heidi Montag, oatmeal's undergone a huge transformation in the past year. Of the three, oatmeal's come out on top. It's hit the quick service industry big time. In particular, savory oatmeal has blown up in the culinary stratosphere. Why? For one, it's a great approach to enjoying a heartier breakfast not laden with sugar — and also a way to enjoy oatmeal outside of breakfast hours.This version is inspired by my father, who ate oats topped with an egg nearly every day for 15 straight years. But I also drew influence from the Chinese rice porridge congee and added other mix-ins such as scallions, soy sauce, and shiitake mushrooms. Don't overlook the Sriracha; it doesn't add spiciness so much as it does another layer of flavor. For the recipe, read on.
1 cup water Serves 1.
1/2 cup quick-cooking rolled oats, such as McCann's Irish Oatmeal
1 extra-large egg
1/3 cup fresh shiitake mushrooms, diced
1-1/2 teaspoons soy sauce, plus more for drizzling
1/4 teaspoon Sriracha
1 teaspoon toasted sesame oil
1 tablespoon chopped scallions, white and light green parts only
1 cup water