Ingredients

• 3 cups water
• 1.5 cups uncooked jasmine rice
• 2 teaspoons canola oil
• 1 , 12 ounce
• 0.5 cups sliced Chinese sweet pork sausage , lup cheong
• 3 large eggs , beaten
• 2 tablespoons canola oil
• 0.5 teaspoons garlic powder
• 1 , 8 ounce
• 3 tablespoons oyster sauce
• 0.5 cups chopped green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

Nutrition per serving