Luncheon meat is one of my fav comfort food and I always have at least 1 can of this in my refrigerator. I was thinking of eating rice and why not have it with rice and scrambled egg and make it a rice bowl that is not only inexpensive to make but also rich and filling. This should take less than 20 minutes to make as well. With Phase 2 (heightened alert) going on now, this is good for those who are working from home right now.
Ingredients:
Luncheon Meat
2 eggs
Olive Oil
1 cup cooked rice
Sea salt and freshly ground black pepper
Directions:
1) Dice the Luncheon meat into cubes.
2) In a nonstick skillet, heat the oil over medium heat. Fry the luncheon meat for about 5 minutes, or until it is nicely browned and crusty. Place aside.
3) In a mixing bowl, crack 2 eggs, season with salt, and whisk.
4) Coat the surface of your hot skillet with a thin layer of oil.
5) Fill the skillet halfway with eggs. Keep the heat on medium/medium-low; if the skillet becomes too hot, the eggs will cook too quickly. When you pour the eggs in, they will immediately begin to cook. Begin pulling the cooked outer edges towards the center of the eggs with a spatula. Uncooked eggs will flood the area from which you just retreated.
6) Turn off the heat when the eggs are 90% cooked. When the eggs are done, serve immediately.
7) Divide the rice among the bowls and top with the eggs and luncheon meat.
8) Season the eggs liberally with freshly ground black pepper.
9) Assemble the eggs and luncheon on a bowl of rice. Season with black pepper to taste.
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