Asian Oatmeal Bowl

Ingredients

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Cream cheese

  Low fat

  1 tbsp or 15g

• Curry paste

  1 tbsp or 15g

• Water

  Plain, clean water

  1 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Rolled oats

  Plain, dry oatmeal

  ⅓ cup or 27g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Seaweed Wraps, Sushi Nori

  gimME

  1 sheet or 3g

Directions

1. Toast the sesame seeds in a small nonstick skillet over medium heat until they begin to brown, about 3 to 4 minutes. Transfer to a small bowl and set aside.
2. In a small bowl, mix the cream cheese, curry paste, and water until combined. Refrigerate until ready to use.
3. In a small saucepan, bring the broth, oats, water, and a pinch of salt to a simmer over medium-high heat. Cook, stirring frequently, until the oats soften and the mixture reaches a porridge-like consistency, about 15 to 20 minutes. Pour into a cereal bowl, cover, and keep warm.
4. Heat the oil in the skillet over medium-high heat. Crack the egg into a mug or small bowl, then carefully slide it into the hot skillet. Cook until the white is set and crispy on the bottom and edges, and the yolk remains runny, about 2 to 3 minutes.
5. Slide the egg on top of the oatmeal. Arrange the cream cheese mixture, scallions, and nori on top. Sprinkle with toasted sesame seeds.