Ingredients:
Cooled cooked white rice (1.5 cups) 
4 pc @yixyeats luncheon meat, cut into cubes
50g carrot, minced
3-4 cloves garlic, minced (Other option: onion)
2 stalks spring onion, chopped
3 eggs, beaten
Cooking oil
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Seasoning:
1 tbsp light soya sauce
0.5 tsp pepper, or just a few dashes
(My guiding principle is to keep seasoning minimum & let other ingredients e.g aromatics & veggies take over the taste)
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Instructions:
1. Defrost luncheon meat for about 30-45 min, cut into 12-15 cubes for each piece
2. Shallow fry luncheon meat cubes in heated oil (3 tbsp) till golden brown. Dish out, set aside
3. Fry scrambled egg. Dish out, set aside
4. Add 1.5-2 tbsp oil to wok, sauté minced carrot for 1-2 min
5. Add minced garlic, continue to sauté for 1-2 min
6. Put in white rice, mix well
7. Add seasoning: pepper, light soya sauce. Toss well
8. Put in scrambled egg, fried luncheon meat and mix well
9. Lastly add chopped spring onion. Toss for about 30s and dish out
Serve and enjoy!