Asian Waffles with Leftover Rice (Gluten Free)

Asian Waffles with Leftover Rice (Gluten Free)

These Asian waffles are the best way to transform your bland leftover rice into a delicious meal. They are also easy and fast to prepare. To make them combine your cooked rice with some fresh vegetables, Asian seasonings and two eggs for binding. Then cook the mixture in the waffle maker and serve the waffles with your favorite toppings.

Asian Waffles with Leftover Rice

Why Should you make them?

If you enjoy eating Chinese fried rice you would love this recipe. The Asian waffles with leftover rice are gluten free. Rice is naturally gluten free unless it is been processed in a facility that also packs wheat. Tamari tastes exactly like soy sauce but it doesn’t contain gluten.

These Asian waffles are a great example of a complete meal. A single waffle serves a good amount of protein, carbohydrate and vegetables. They are not only very tasty but also full of valuable nutrients.

Note: since there is no flour or starch added to the mixture the waffles are very tender. They have the texture of an omelet. Be careful when you are removing them from the waffle maker. They tear up easily.

Asian Waffles with Leftover Rice


You can easily adjust this recipe to your taste. Don’t be afraid to improvise. Most of my recipes were created by looking at my fridge and pantry and thinking of possible meals I could make. You can add vegetables that you like or replace the rice with other grain. For example, peas, zucchini and broccoli taste very well in Asian dishes.

You can also substitute the Tamari for soy sauce if you don’t have gluten intolerance or allergy.

Asian Waffles with Leftover Rice

Helpful tips for making the Asian waffles

It is best to use bland white rice for this recipe. You are going to add the flavor and seasoning as you prepare the waffle mixture. If you use fried rice with added ingredients you have to adjust the seasonings to your liking.

It is also very important that the rice is cold or at least cooled off. Always preheat the waffle maker before adding the mixture in. This will prevent sticking and the Asian waffle will hold its shape better.

When I make those waffles I only fill the center of the grid and I press down slightly. I end up wit 4-5 mini waffles. You can always double the recipe if you have more rice.

My waffle maker is nonstick, so I don’t need to add any oil when I prepare the waffles. You might have to use a nonstick spray or brush the grids with oil.

I make my own sriracha mayonnaise. It is so easy. If you don’t want to risk with eating a raw egg you can also add some sriracha to your favorite store-bought mayonnaise and stir well.

Asian Waffles with Leftover Rice (Gluten Free)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Dairy free, leftover rice recipes, rice waffles, savory, Vegetarian, waffles
Servings: 8 mini waffles


For the Asian Waffles

  • 2 large eggs
  • 1 ½ cup cooked rice I used white, but brown works too
  • 1 ½ Tbsp Tamari you can replace with soy sauce if you don’t have gluten intolerance
  • 1 cup finely chopped red cabbage
  • ½ cup shredded carrot
  • 3 green onion stalks
  • 1 medium sized garlic clove pressed or finely chopped
  • 1 tsp grated fresh ginger
  • nonstick spray

For the Sriracha Mayonnaise

  • 1 large egg
  • 1 tsp Sriracha sauce or to taste
  • 1 cup oil I use sunflower or avocado oil
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp salt or to taste

Toppings (optional): Sriracha mayonnaise , chopped green onions, sesame seeds


  • Preheat a waffle maker.
  • Whisk two eggs in a bowl. Then add the leftover rice and the Tamari to the same bowl. Stir well.
  • Then add the vegetables to the bowl (finely chopped red cabbage, shredded carrot, the white parts of the green onions, ginger and garlic). Stir them in until well combined.
  • Spray nonstick spray and add about 1/4 of a cup in the middle of a hot waffle maker and cook until ready. Most waffle makers have a green light lamp to show when the waffle is ready.
    Asian Waffles with Leftover Rice
  • Repeat the process until there is no more mixture left.

To make the sriracha mayonnaise

  • In add all the ingredients for the mayonnaise in a wide mouth jar.
  • Insert the immersion blender in the jar and start blending by keeping the blade near the bottom of the jar. Hold the blade at the bottom for 5 seconds. Then slowly pull the immersion blender until emulsion forms. Finally move it up and down until the rest of the oil incorporates.
  • Optional: serve the waffles with sriracha mayonnaise, the chopped green parts of the onions and sesame seeds.


I make my own Sriracha mayonnaise by combining mayonnaise and 2-3 drops of  Sriracha sauce.
Asian Waffles with Leftover Rice

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