On a budget and needs a quick meal? This luncheon meat fried rice is what you need – with affordable ingredients that’s packed with flavours!
Why You’ll Love Luncheon Meat Fried Rice
Calorie-conscious: This recipe is only 427.5 calories per serving
Budget-friendly: This recipe is easy on the wallet. Especially if you have leftover rice!
Time-efficient: It takes me only 15 minutes to get this meal ready! Will be even faster if you prepare the ingredients the night/day before.
Customizable: Have fun and experiment with different kinds of protein – if you don’t want to use luncheon meat, feel free to use chicken or tofu instead. Sometimes I add veggies inside too, such as spinach or diced Choy Sum!
Shopping List
- Rice
- 1 can luncheon meat (any brand)
- Shallot oil
- Garlic
- Scallions
- Soy Sauce
- 1 large egg
Preparation
Prepping Rice
- 1/2 cup of grain (Jasmine Rice preferred) rinsed under cold water.
- Shake off access water with a colander and put ice into rice cooker.
- Add 1 cup of water.
- Turn rice cooker on and let it cook until rice cooker is done.
- Remove lid for rice to cool down.
- Once cooled, leave inside the fridge overnight.
Prepping raw ingredients
- Peel and mince the garlic cloves
- Chop scallion into small bits
- Cut the luncheon meat into small cubes
Start Cooking: Luncheon Meat Fried Rice
- Remove rice from fridge and leave out to thaw (2 cups).
- Heat up a wok on high heat.
- Add shallot oil and swirl the wok until oil covers the wok bottom uniformly.
- Add minced garlic and luncheon meat. Fry on high heat until slightly browned.
- Add in rice and gently break clumps of rice in the wok using spatula.
- Add in salt, pepper, and soy sauce. Fry until all ingredients are well-incorporated.
- Make a small hole in the rice/luncheon meat mixture. Break an egg in the hole.
- Quickly break the egg using your spatula and coat the rice/luncheon meat mixture with the egg. Do it quickly so that the rice is evenly coated with the runny egg.
- Fry until rice/luncheon meat mixture is evenly coated with the egg.
- Taste to see if it’s salty enough for your liking. Add a little bit more soy sauce and salt if you prefer saltier.
- Scoop out of the wok and sprinkle scallions on top!
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Luncheon Meat Fried Rice
Servings: 2 pax
Calories: 855kcal
Ingredients
- 2 cups cooked rice (refrigerated overnight)
- 1.5 tablespoon shallot oil
- 3 cloves garlic
- 1 can luncheon meat
- 1 tablespoon Soy Sauce
- Salt and black pepper to your liking
- 1 strip scallion
- 1 large egg
Instructions
Prepping Rice
- 1/2 cup of grain (Jasmine Rice preferred) rinsed under cold water.
- Shake off access water with a colander and put ice into rice cooker.
- Add 1 cup of water.
- Turn rice cooker on and let it cook until rice cooker is done.
- Remove lid for rice to cool down.
- Once cooled, leave inside the fridge overnight.
Prepping raw ingredients
- Peel and mince the garlic cloves
- Chop scallion into small bits
- Cut the luncheon meat into small cubes
Start Cooking: Luncheon Meat Fried Rice
- Remove rice from fridge and leave out to thaw (2 cups).
- Heat up a wok on high heat.
- Add shallot oil and swirl the wok until oil covers the wok bottom uniformly.
- Add minced garlic and luncheon meat. Fry on high heat until slightly browned.
- Add in rice and gently break clumps of rice in the wok using spatula.
- Add in salt, pepper, and soy sauce. Fry until all ingredients are well-incorporated.
- Make a small hole in the rice/luncheon meat mixture. Break an egg in the hole.
- Quickly break the egg using your spatula and coat the rice/luncheon meat mixture with the egg. Do it quickly so that the rice is evenly coated with the runny egg.
- Fry until rice/luncheon meat mixture is evenly coated with the egg.
- Taste to see if it's salty enough for your liking. Add a little bit more soy sauce and salt if you prefer saltier.
- Scoop out of the wok and sprinkle scallions on top!
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 855 | |
| % Daily Value * | |
| Total Fat 57 g | 88 % |
| Saturated Fat 19 g | 97 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 213 mg | 71 % |
| Sodium 4011 mg | 167 % |
| Potassium 103 mg | 3 % |
| Total Carbohydrate 50 g | 17 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 3 g | |
| Protein 29 g | 58 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 3 % |
| Iron | 10 % |
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