Luncheon & Egg Rice Bowl
Prep time: 10 min
Cooking time: 10 min
total time: 20 min
Dice luncheon meat into 1 inch cubes.
Heat oil in a non-stick skillet over medium heat. Fry luncheon meat until nicely browned and crusty, about 5 minutes. Set aside.
Crack 2 eggs into a medium bowl; season with salt and whisk until lightly foamy.
Divide rice among bowls; top with eggs and luncheon meat.
Season eggs with freshly ground black pepper. Serve hot.
Please use this nutritional facts as a guide only. Actual nutritional values may vary.