In a medium pot, combine water, oats, soy sauce, and sriracha. Bring to a simmer and cook for 4 minutes, stirring occasionally.

Meanwhile, heat oil or butter in a large pan over medium heat. Crack eggs into pan and fry on one side until the whites are no longer clear. Carefully flip and continue cooking until whites are cooked through but yolks are runny. Turn off the heat and set aside.

Add corn and green onions and cook for an additional 2-3 minutes or until cooked through.

Serve in bowls topped with fried eggs, hot sauce, and sesame seeds, if desired.