Plug in your waffle iron and set it to medium or medium-high heat, depending on your machine.

Let it heat up fully while you prep the mixture—this ensures maximum crispiness once you start cooking.

Pro Tip: A hot waffle iron is key! If it’s not hot enough, your rice mixture might stick instead of crisping up.

In a medium mixing bowl, add 2 cups of cooked rice.

Crack in the 2 eggs and stir to combine thoroughly.

Add in the shredded cheese, garlic powder, salt, pepper, and chopped green onions if using.

Mix everything until the rice is well-coated and slightly sticky—it should hold together when pressed with a spoon.

Pro Tip: If your rice seems too dry and doesn’t hold well, you can add a teaspoon of water or a little more cheese to help bind it.

Lightly spray both the top and bottom plates of your waffle iron with nonstick cooking spray or brush with a little oil.

Scoop about ½ to ¾ cup of the rice mixture into the center of the waffle iron (adjust depending on the size of your iron).

Spread it out slightly with a spoon to ensure even coverage.

Pro Tip: Don’t overfill—it’s better to make two smaller waffles than one that overflows.

Close the waffle maker and cook for 4–6 minutes, or until the outside is golden brown and crisp.

Don’t open the lid too early—let it crisp fully before peeking.

Once done, carefully lift the waffle out with a silicone spatula or fork.

Pro Tip: Some waffle makers don’t beep when the waffle is ready, so go by the look and smell—when it’s golden and smells toasty, it’s usually done.

Let the waffle rest for a minute to firm up slightly.

Serve as-is or top with your favorite extras—fried eggs, avocado, sour cream, or even a drizzle of hot sauce for a savory twist.

If making a batch, keep cooked waffles warm in a 200°F (95°C) oven while you finish the rest.