Fried Rice W / Luncheon Meat Recipe

Make sure rice is cooked and well chilled (preferably overnight). Break up any clumps with a fork so grains are separated.

Dice luncheon meat into 1/2-inch cubes. Peel and dice carrot, finely dice onion, mince garlic, and thinly slice green onions. Thaw peas if frozen.

Beat the eggs lightly in a small bowl and season with a pinch of salt and pepper.

Pan-fry meat

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When oil is hot, add the diced luncheon meat in a single layer and cook, undisturbed, until the bottoms are golden and crisp, about 3–4 minutes. Stir and continue to fry until most pieces are browned on multiple sides, another 2–3 minutes. Transfer meat to a plate lined with paper towel and set aside, leaving rendered fat and any browned bits in the pan.

Scramble eggs

Add another 1 tablespoon oil to the hot pan (add a little more if pan is dry). Pour in beaten eggs and let set for about 15–20 seconds, then gently scramble until just cooked but still soft. Remove eggs to the same plate as the luncheon meat and break into bite-sized pieces.

Add remaining 1 tablespoon oil to the pan. Add diced onion and carrot and stir-fry over medium-high heat about 2–3 minutes until they begin to soften. Add minced garlic and cook 30–45 seconds until fragrant. Add peas and cook another 30–45 seconds.

Increase heat to high. Add the chilled rice, breaking up any remaining clumps as you add it. Spread rice out and let it sit undisturbed 30–45 seconds to get a little color, then stir and repeat once — this helps develop texture.

Return the fried luncheon meat and scrambled eggs to the pan and toss to distribute evenly.

Drizzle soy sauce and oyster sauce evenly over the rice. Toss thoroughly so sauce coats the grains. Taste and add kosher salt if needed and white pepper. Finish by drizzling sesame oil and mixing again.

Stir in most of the sliced green onions, reserving a little for garnish. Cook another 30 seconds to blend flavors. Turn off heat.

Divide fried rice among plates or bowls. Garnish with remaining green onions, optional cucumber/pickled radish, a drizzle or dollop of chili paste if desired, and a sprinkle of toasted sesame seeds.