- 1 1/2 cups uncooked jasmine rice
- 3 cups water
- 2 teaspoons oil
- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM® or regular ham), cubed
- 3 eggs, beaten
- 2 tablespoons canola oil
- 1 (8 ounce) can pineapple chunks, drained
- 3 tablespoons oyster sauce (can be expensive so you can substitute equal parts leftover pineapple juice and teriyaki sauce.)
- 1/2 cup chopped green onion
- 1 minute of a luau (done half-ass)
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
- Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats.
- Luau that shit to the table.