Waffled Kimchi Fried Rice With Fried Egg

"Waffled kimchi fried rice with a sunny side, inspired by the ever creative @misshangrypants (I used sticky rice so as to hold everything together, recipe will be up soon on Flickr!)"
-- @honeyydrizzle

Recipe Intro From honeyydrizzle

Vegetarian, Breakfast, Brunch


1 tbs vegetable oil
1 clove garlic, peeled and minced
1/2 small onion, sliced
1/2 cup kimchi
2 cups cooked sticky short grain rice (preferably cooked the previous day and kept chilled overnight)
1-2 tbs goochujang dissolved in 2 tbs water
1 tbs kimchi juice (drained from kimchi)
1 tsp soy sauce
1 tsp sesame oil
2 eggs
To garnish: toasted sesame seeds, nori seaweed, chopped scallions
1. Heat a large frying pan/wok over med high heat. Add vegetable oil.
When hot, add garlic and onion and stir fry until slightly browned and fragrant.
2. Add in kimchi and stir fry for 1 min
3. Add in cooked rice, goochujang, kimchi juice, soy sauce. Continue to stir fry until rice has absorbed all the sauce and the rice has evenly heated up, about 2-3 min.
4. Stir in sesame oil and remove from heat.
5. Heat a clean frying pan with a thin layer of olive oil over med high heat. Crack in the eggs and cook sunny side up until underside of egg is well browned and there are no more translucent patches of uncooked egg white.
6. Grease waffle iron generously with cooking spray or vegetable oil. Preheat waffle iron. When hot, portion 1/2 cupfuls of fried rice into the centre of the waffle iron. (Let the rice mould in the centre without spreading it evenly out to the sides)
7. Close waffle iron and cook for about 5 minutes until the outer surface of the rice is crispy and browned. Gently remove from waffle iron to serving plates.
8. Repeat with remaining rice. Top waffled fried rice with sunny side up and garnishes.