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
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
- Bring 1 cup water to a boil. Stir in rolled oats and cook, stirring frequently, over medium heat until thickened and creamy, about 1-1/2 minutes. Cover oats; remove from heat.
- Heat a small frying pan over medium heat; coat evenly with cooking spray. Crack egg into pan and fry about 3 minutes, or until whites become opaque and yolk is slightly set, but still runny.
- Remove egg and set aside; add diced shiitake mushrooms and cook 2-3 minutes until soft.
- Add soy sauce and Sriracha to oatmeal; stir to combine. Transfer oats to a bowl and top with diced shiitake mushrooms and fried egg. Drizzle with sesame oil and soy sauce; top with chopped scallions.
- Other, Breakfast/Brunch
- Other Asian