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Plant-Based Luncheon Fried Rice

Plant-Based Luncheon Fried Rice









  • 4 cups cooked Japanese short grain rice (best to refrigerate overnight)
  • 1 can of yumeat™ Plant-Based Luncheon Meat, cut into ½ inch cubes
  • 3 cloves garlic, minced/chopped
  • 10 stalks, spring onions, finely chopped
  • 2 tbsp of Kikkoman light soya saucee
  • 1 tbsp of oyster sauce
  • Salt to tastee
  • Pinch of white pepper
  • 3 tbsp of vegetable cooking oil



  1. Heat pan and drizzle with cooking oil.
  2. Add cubed yumeat™ Plant-Based Luncheon Meat and stir fry. Drizzle more cooking oil if needed. Once cooked, set aside.
  3. Fry garlic at medium low heat until golden brown.
  4. Separate the oil and garlic and set aside.
  5. Turn up the heat and add in 2 tbsp cooking oil.
  6. Add in cooked rice and stir fry until they are loose with wok at high heat.
  7. Add in salt, cooked yumeat™ Plant-Based Luncheon Meat, pinch of white pepper and half of fried garlic. Continue to stir fry for 1 min.
  8. Pour the sauce over the rice and stir fry until evenly coated.
  9. Sprinkle remaining garlic and spring onions and toss to mix evenly.
  10. Serve immediately or warm.


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