INGREDIENTS
- 1 packet crumbed chicken nuggets
- 2 cups (500ml) cooked jasmine rice (preferably a day old)
- 2 eggs, beaten
- ¼ cup (60ml) chopped spring onions
- 1 tsp (5ml) sesame oil
- Salt and pepper, to taste
- Oil for greasing the waffle iron
- Soya and honey drizzle
- 2 Tbsp (30ml) soya sauce
- 2 Tbsp (30ml) honey
- 1 tsp (5ml) sesame oil
- 1 tsp (5ml) chilli flakes (optional for heat)
- ½ tsp (2,5ml) ginger, minced
- Fresh coriander and chopped spring onion, to serve
METHOD
- Cook the chicken nuggets according to pack instructions.
- In a bowl, mix the cooked rice, beaten eggs, spring onions, sesame oil, salt, and pepper.
- Preheat the waffle iron and lightly grease with oil.
- Spoon the rice mixture onto the waffle iron and spread evenly. Cook for 5-7 minutes, or until golden brown and crispy. Repeat with the remaining mixture.
- For the soy and honey drizzle: In a small saucepan, combine soy sauce, honey, sesame oil, chili flakes, and ginger. Warm over low heat, stirring until combined.
- Place the crispy rice waffles on a plate and top with the crumbed chicken nuggets.
- Drizzle with the soya and honey sauce and garnish with a sprig or two of fresh coriander and chopped spring onion.
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