Hawaiian Fried Rice

Boil water and rice together in a saucepan over high heat, creating a rolling boil. Gradually decrease the heat to a lower setting and cover the saucepan with a lid, allowing the rice to become tender and absorb all liquid over the course of 20-25 minutes. Once cooked, let the rice cool down to room temperature completely.

Heat 2 teaspoons of oil in a large, non-stick skillet over a medium heat setting. Cook and stir luncheon meat and sausage in the hot oil until they are nicely browned, breaking up any clumps as you stir. Remove the cooked meat mixture from the skillet and transfer it to a plate.

Pour 2 tablespoons of oil into the same skillet over medium heat and cook beaten eggs until they are fully scrambled, stirring constantly to prevent lumps from forming. Transfer the scrambled eggs to the plate with the cooked meat mixture.

Heat 2 tablespoons of oil in the same skillet over medium heat and cook cooled rice until it is heated through and starting to develop a golden brown color, about 2 minutes. Add garlic powder and toss the rice gently to distribute the flavor evenly, taking about 1 minute.

Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce into the skillet with the rice. Cook and stir until all ingredients are well combined and heated through, taking about 2-3 minutes.

Finally, stir in chopped green onion to serve the dish hot and garnished with a fresh touch.