Ingredients:

  • 1/2 cup (60g) garlic, minced
  • 3 tbsp (45ml) neutral oil
  • 4 cups (600g) day-old cooked white rice, chilled
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) ground black pepper
  • 2 large eggs, beaten
  • 4 oz (113g) beef luncheon meat, diced small

Instructions:

  1. Heat the neutral oil in a large non-stick skillet or wok over medium-low heat.
  2. Add the minced garlic and sauté slowly, stirring frequently until the garlic turns a pale golden brown.
  3. Increase the heat to medium. Add the diced beef luncheon meat and fry until the edges are dark golden and the meat reaches an internal temperature of 160°F (71°C).
  4. Push the meat to the side of the pan and pour in the beaten eggs; scramble quickly until just set, then mix them in with the garlic and meat.
  5. Add the chilled white rice to the pan and use a spatula to break up any large clumps.
  6. Stir-fry for 5–7 minutes until every grain is coated in the garlic oil, then sprinkle in the salt and ground black pepper.
  7. Allow the rice to sit undisturbed for 1 minute at a time to develop a crispy exterior, tossing occasionally, before removing from heat.