Fried Rice with Luncheon Meat

Childhood One-Dish Meal Recreated – Fried Rice with Luncheon Meat

Growing up, I loved luncheon meat.  When I was in school, my mum will sometimes pan fry canned luncheon meat slices till they are crisp, and they will be wedged between bread slices for breakfast. So simple but so nice. Gungho me back then even ate some of the luncheon slices in its canned state, without panfrying (they are pre-cooked). I don’t think I dare to eat it in its canned state now, and I’ve since cut down on canned foods consumption.

It’s since been years since I had luncheon meat and I had almost forgotten about them. In the past couple of years, there was a ban on a certain popular (should I say most popular) brand of luncheon meat we import from China, and it made me reminisce the good old days and suddenly craved for this “forbidden fruit”. Bought some lousy brand due to the ban on my childhoold fave brand and it tasted so awful, I was put off luncheon meat for a long while.  A couple of months ago, I discovered that the Maling brand is quite close to the one we had back then, so this happy discovery allows me to whip something up with this childhood comfort food ingredient of mine. I had some leftover luncheon meat from making my gong zai mian aka Hong Kong instant noodles and also some leftover rice (how lucky is that!) so I thought of making this fried rice which is really delicious and fast to whip up.

Ingredients
(Serves 2)
- 2 cups cooked rice, refrigerated overnight (you can also used freshly cooked rice which has been refrigerated for at least 2 hours)
- 1/2 tin luncheon meat (about 6-8 half crescent pieces), pan-fried & diced (I think the closest western equivalent of luncheon meat is the brand “spam”)
- 1 cup frozen peas, microwaved for two minutes, drained water
- 1 tbsp olive oil
- 1/2 tbsp minced garlic garlic
- 1/2 large onion, finely chopped

Seasonings
- 1/2 tbsp light soy sauce
- 1 tsp oyster sauce

For garnishing
- spring onions, finely chopped, to garnish
- 1 egg, beaten, and mixed with 1/2 tsp light soy sauce

Directions

1. Grease a wok or pan with a few drops of oil, and cook the egg mixture by spreading it as thinly as possible. When both sides are cooked, take out the omelette and slice it into thin strips, and then to chopped. Set aside.
2. Heat oil, fry onions and garlic till onions are translucent.
3. Add rice, mix well and add seasonings.
4. Add peas and stir fry for 2 minutes. Add luncheon meat dices and stir till everything is well mixed.
5. Garnish with chopped egg (prepared in step 1) and chopped spring onions.

Fried Rice with Luncheon Meat, Peas, Egg and Spring Onions

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Tagged as: egg, onion, peas, pork, Rice, spring onion