Crispy Fried Rice Waffles

updated Aug 25, 2023
Crispy Fried Rice Waffles Recipe
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Credit: Jen Balisi

If you love crispy rice, then say hello to the best way to reheat leftover fried rice! While you usually cook the rice over direct flame to create the crispy scorched layer on the bottom of the pot, this recipe from my cookbook Indulgent Eats at Home uses the waffle maker to easily make crispy rice with a fun presentation. It works even better when the rice is cold, so it makes reheating leftovers just as easy as using the microwave, but with the benefit of getting crispy rice.

Credit: Jen Balisi

What To Consider When Making Fried Rice

Don’t have leftover fried rice? Try making this Chinese sausage fried rice, which uses lap cheong to add sweet, smoky, savory flavor to fried rice. You can also use this recipe as a base to make other kinds of fried rice.

Remember to always cook the aromatics first (like garlic and onion), then stir-fry any proteins and/or vegetables, add the cold day-old rice (which makes the best fried rice, thanks to its lower moisture content) and the seasonings, and, finally, make the well in the middle to cook the eggs right in the pan and save yourself from washing another bowl.

Ready to give this a try? Check out my video below to see how it’s done.

Crispy Fried Rice Waffles Recipe

Serves 2

Nutritional Info


For the Chinese Sausage Fried Rice:

  • 2 tablespoons

    vegetable, canola or peanut oil

  • 2 cloves

    garlic, minced

  • 3 ounces

    lap cheong, cut lengthwise then chopped

  • 1 cup

    frozen green peas, thawed in water then drained well

  • 3 cups

    cold day-old rice

  • 1/2 tablespoon

    oyster sauce

  • 1/2 tablespoon

    light soy sauce

  • 1/2 tablespoon

    dark soy sauce (substitute with light soy sauce)

  • 1 teaspoon

    sesame oil

  • 1/2 teaspoon

    white pepper

  • 2

    large eggs

  • Salt and pepper, to taste

For the Fried Rice Waffles:

  • Cooking spray or oil spray

  • 2 to 4 cups

    leftover fried rice

  • Fried egg and garnishes, as desired


  1. Make the Chinese sausage fried rice. Heat a wok over medium-high heat, then add the oil. Once the oil is shimmering, add the garlic and cook for 30 seconds until fragrant. Add the lap cheong and peas, and stir-fry until heated through, about 2 minutes.

  2. Break up the rice into individual grains with clean hands before adding it to the wok, then add the sauces and sesame oil in a ring around the sides of the wok to evenly distribute it and sprinkle on the white pepper. Stir-fry until the rice is uniformly colored.

  3. Make a well in the center of the rice, pushing the rice to the edges of the wok. Add the eggs into the well, using a spatula or wooden spoon to break the yolks and scramble the eggs, cooking while stirring just the egg occasionally to form small, fluffy curds (with the bonus of crisping up the surrounding rice at the same time). Once the eggs are mostly cooked, mix everything together, allowing any uncooked egg to coat the rice.

  4. Add salt and pepper to taste, then serve as is or transfer to a tray to cool if you want to make the waffles. If you want the rice to be extra crispy, it should be cold before it goes into the waffle maker — let the fried rice cool at room temperature before storing in the refrigerator for up to 3 days.

  5. Make the waffles. Preheat the waffle maker until the light indicator shows that it’s hot. Spray the cooking surface with cooking spray or oil so the fried rice waffles will easily slip out when cooked.

  6. Pack the rice into a bowl or other round container—this will make it easier to add to the waffle maker. Flip the rice container onto the center of the waffle maker, jiggling the container to reveal a mound of rice, then use a spoon to shape it to fill the waffle maker. Close the top down—for deep grooves and a crispier texture, use force to press down on the waffle maker as much as possible to compact the rice. If you want to keep a middle layer of fluffier rice, press down just enough to flatten the rice and leave an imprint of the waffle maker.

  7. Cook for at least 4 minutes. You can lift the top to check on how the rice is crisping up. Once you’ve achieved your desired crispiness, open the waffle maker and put a plate directly onto the waffle, then carefully flip to transfer the waffle onto the plate. If your waffle maker doesn’t allow you to flip one side over, then use tongs to lift the fried rice waffle out and slide a plate underneath it.

  8. Serve immediately, using a fork to listen to the crispy exterior and topping with a fried egg and garnishing as desired.

Recipe Notes

Reprinted with permission from Indulgent Eats at Home by Jen Balisi, Page Street Publishing, copyright 2022.