So I’ve never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I’ve started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).
Sounds nice!
You could transpose this recipe onto congee (rice gruel) and it would go over really well too.
I think nutrition-wise oatmeal is superior but congee is a really good way of getting rid of leftover rice (just make sure that it’s been stored properly so you don’t give yourself food poisoning!)