Note: This was first posted in Sep 2009, now updated with new photos and improved recipe.
Growing up, I love luncheon meat (or known as ‘Spam’ in other parts of the world). My mum often pan fry canned luncheon meat slices until they are crisp, and they will be wedged between bread slices for breakfast (so old school!). I even ate some slices of cooked luncheon meat straight from the can (something I will not dare to attempt now).
These are some of my simple childhood indulgences, bringing back fond food memories for me. It’s since been years since I had luncheon meat and after having some leftovers from making gong zai mian (Hong Kong instant noodles), I thought of making this fast and delicious luncheon meat fried rice, another of my favourite mum’s recipes.
The fried rice has minimal seasonings because the luncheon meat is salty on its own, complementing the milder taste of the fried rice very well.
Pan-frying the luncheon meat before adding to the fried rice definitely adds flavour to it; however, you may skip this step and use the luncheon meat straight from the tin (dice and add to the pan).
Prep Time: 15 mins
Cook Time: 15 mins
Noob Cook Tip:
Instead of overnight refrigerated rice, you can also use freshly cooked rice which has been refrigerated for at least 2 hours.