Ingredients

3 cups water
1 ½ cups uncooked jasmine rice
2 teaspoons canola oil
1 (12 ounce) can fully cooked luncheon meat (such as SPAM), cubed
½ cup sliced Chinese sweet pork sausage (lup cheong)
3 large eggs, beaten
2 tablespoons canola oil
½ teaspoon garlic powder
1 (8 ounce) can pineapple chunks, drained
3 tablespoons oyster sauce
½ cup chopped green onion

Directions

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.

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.

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.