The first dish that Granny taught me to make when I was little was actually fried rice. It had chopped luncheon meat, diced char siew and frozen mixed vegetables in it. I remembered I was only 9 years old then and I was a member of the Brownies group in school. I had to learn how to make a dish as I had to take a ‘cooking test’ to get my proficiency badge. And I did get my badge in the end, woohoo! Thanks Gran. ?
When I came to a point when there was rarely anyone else at home, I had to settle my own meals most of the time. Learning how to cook (well, at least how to operate the stove) then was a huge benefit. There would always be cans of luncheon meat and/or spiced pork cubes in the pantry so making fried rice could be an anytime affair.
Luncheon Meat Fried Rice is a very humble rice dish (not complicated or difficult to prepare) but it was something that I was really proud of even till now. It never failed to remind me how independent I was while growing up and despite those years of turbulences, I had kept myself together and emerged as a much stronger person.
It was definitely Granny’s love for me that had kept me going till now. And even though she’s now looking at me from up there in heaven, I know she will always be by my side.
I know I tend to mention Granny a lot in my blog posts because she really meant the world to me. Been 6 months since she left but I’m still missing her every second, every minute of my life.
As luncheon meat itself is oily, there is no need to add extra oil in Step 1. Only light soy sauce is used as seasoning because the luncheon meat and spiced pork are already flavoured and you want to preserve their original taste instead of having something else to overpower them. This was how Granny taught me to make it except that she used white rice instead of brown and I did my version with long beans instead of mixed vegetables.
Fried rice is always very versatile and you can basically use any ingredients that you want. ??
Luncheon Meat Fried Rice Recipe
Ingredients (serves 3-4)
300g raw brown or white rice, cooked & left in fridge overnight
1 can spiced pork cubes, drain oil & break cubes into small shreds
250g pork or chicken luncheon meat, cut into small cubes
2 eggs, lightly beaten
1 cup frozen mixed vegetables or chopped long beans
1 tbsp light soy sauce
1 tbsp minced garlic
1. Without adding oil in pan, brown luncheon meat till slightly crispy. Remove and set aside.
2. Using the same pan, add eggs and scramble swiftly, using the spatula to break up the eggs into small bits. Once done, add garlic, spiced pork and the crispy luncheon meat. Stir fry for 30 seconds.
3. Add the overnight rice & vegetables. Use the spatula to break up any rice lumps. Stir fry thoroughly till everything is well combined.
4. Season with light soy sauce to taste.