Fried eggs on crispy rice-corn waffles

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic Massaman Thai curry
• 4 eggs
• 250 g cooked rice
• 2 tbsp starch
• 150 g canned corn
• mayo
• 2 spring onions
• 2 tbsp sesame
• 4 tbsp oil (e.g. rapeseed oil)

• Chop the spring onions, keeping the white and green parts separate.
• Mix one portion of Kooray spice 'n easy with 2 tbsp of water to make a marinade.
• In a second bowl, mix 2 tbsp of the marinade with the starch, 2 tbsp of oil, the drained corn, the white part of the spring onions and the rice to make a batter.
• Preheat the waffle iron on a medium setting. Add 3 tbsp of batter per waffle and bake for 3–5 minutes until crispy. Brush the waffles with the remaining marinade.
• Heat 2 tbsp of oil in a pan and crack in the eggs. Fry over high heat for 2–3 minutes until the bottom and edges are crispy and the yolk is still runny.
• Place the fried eggs on the waffles and top with mayo, sesame and the green part of the spring onions.

Try it, love it!