1 ½ C. Jasmine Rice
3 C. Water
1 12oz. Can Spam, cubed
3 Eggs, Beaten (If you have a shelf stable egg substitute that scrambles up OK, you can use that)
2 tsp. Oil
1 8oz. Can Pineapple Bits (small chunks, or large chucks, but give em a quick dice)
3 tsp. Oyster Sauce
½ tsp. Garlic Powder

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 tsp. oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 T. oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, and serve. If you have fresh cilantro or scallions from the garden, they are quite nice in this. Just add at the end, toss and serve.