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Heat canola oil in a wok or skillet over medium-high heat. Add white parts of scallions and cook until softened, about 1 minute. Add rice. Cook for about 5 minutes, breaking up the rice and stirring, until rice is heated through. Add green parts of scallions and sesame oil. Cook 1 more minute, mixing well. Remove from heat. Season to taste.
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Preheat waffle iron. (If you are making the steak, I recommend waiting until the steak is cooking to preheat the waffle iron. Then cook the waffles while the steak is resting, so everything will be done at about the same time.)
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Place roughly half of the fried rice over the center of the waffle plate (or adjust to suit the size of your waffle iron). You may need to press it firmly to close the waffle iron. Close and cook for 5-6 minutes, until edges are crispy. Carefully pull the waffle up with a fork and slide a spatula underneath to transfer waffle to a plate. (Note these waffles are not as firm as regular waffles. If the waffle falls apart when you’re removing it from the iron, you can mix up that rice and put it in the waffle iron again for another 5-6 minutes to recook. Trust me, it works.)
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Cook remaining fried rice in a second waffle.
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Serve immediately or keep warm in 200 degree oven until ready to serve.