PREPARATION

1. In a pan with 2 tablespoons of oil, cook the luncheon meat until it's light golden brown, about 4-5 minutes.
2. Add the mixed vegetables. Stir constantly, until vegetables are tender.
3. Add rice and gently toss to combine.
4. Make a small well in the middle, add the rest of the oil. Crack the egg in and leave it for a bit.
5. When it’s about half cooked, stir the rice, vegetables and luncheon meat together until everything is evenly tossed.
6. Serve immediately.