Luncheon Meat Loco Plate Recipe
Make Luncheon Meat Loco Plate Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Side Ingredients
Method
Preparation
- 1
Prepare the Rice
Rinse the white rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or a pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 18-20 minutes until the rice is tender.
- 2
Cook the Luncheon Meat
Slice the luncheon meat into 1/4 inch thick pieces. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced luncheon meat and cook until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- 3
Prepare the Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Add shredded cabbage and julienned carrots. Sauté for about 5 minutes until softened. Add teriyaki sauce and toss to coat. Cook for an additional 2 minutes. Remove from the heat and set aside.
- 4
Cook the Eggs
In a small bowl, whisk the eggs with a pinch of salt. Pour the eggs into the skillet and scramble over medium heat until fully cooked, about 3-4 minutes. Remove from heat.
- 5
Chop the Green Onions
Finely chop the green onions, both white and green parts. Set aside for garnish.
Assembly
- 6
Assemble the Loco Plate
In a serving plate, place a generous scoop of cooked rice as the base. Top with the sautéed vegetables, followed by the crispy luncheon meat. Add the scrambled eggs on the side.
- 7
Garnish and Serve
Sprinkle the chopped green onions and sesame seeds over the top. Drizzle with soy sauce to taste. Serve warm and enjoy your Luncheon Meat Loco Plate!
