Luncheon Meat and Egg Rice Bowl with Honey Mustard Sauce – the title of this meal is a bit long, but it doesn’t take time to prepare. In fact, I was hesitant to share this as I don’t think this can be called a recipe at all.

However, I thought I’d share this for the reason that this is one of my favorite go-to meals when I don’t have enough time to prepare my meal. Yes, another instant food – the “a bit naughty kind” of instant food. I know, I know… but this is not on a daily basis.

If you know me well, you know how I love sauces. You can serve me fried chicken nuggets and ten different sauces – I would try every single one of them. In our home though, I don’t think we have many. Some of them are: banana ketchup (yes, that’s a Filipino thing), tomato ketchup, Sriracha, Sriracha mayo, Kewpie mayo, sweet chili sauce, mustard (that’s actually for homemade burger sauce and this meal I am sharing with you today), and some more I cannot even remember.

WHAT EXACTLY IS LUNCHEON MEAT AND EGG RICE BOWL WITH HONEY MUSTARD SAUCE?

From the name itself, I think you get the idea. But, let me just tell you what I love about this meal.

Honey mustard sauce is something I’ve loved for years now. I knew about it when we ate in a resto and I ordered fish and chips (I think) with honey mustard sauce. I was hooked (with the sauce, to be honest) and I told myself I am going to make it, too. And I did.

Apart from breaded chicken, I mostly love this sauce with luncheon meat and fried egg. It just happened one day that I made the sauce for something and I kept the rest of it in the fridge. On another day, I fried luncheon meat and egg, then I saw the sauce in the fridge and I thought, “Why not??”. And that was the start of my undying love for this meal.

This is simply cooked rice topped with fried luncheon meat, fried egg and served with honey mustard sauce. It is simply like that; anybody can do it. I love the sunny side up eggs with this rather than the scrambled eggs. I also love this when there’s an extra Indomie mi goreng on the side.

I don’t know if you’ll love it, but maybe?? I hope you’ll try it, too.

NOTES:

I really don’t measure the ingredients for the sauce, but for the sake of providing you the “recipe”, I did. Please do adjust it according to your liking.
For the remaining sauce, you can use it with fried fish and chips, breaded chicken, fried chicken nuggets, French fries, and other fried foods.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

Fancy another instant food?

Try this Lucky Me! Pancit Canton Fried Rice. It is another way to level up your pancit canton or fried rice. It is slightly citrusy, sweet and easy to make, too.

I am sharing this at Fiesta Friday # 379 | Full Plate Thursday ,535 | Happiness is Homemade | What’s for Dinner? Sunday Link up #314 |

Luncheon Meat and Egg Rice Bowl with Honey Mustard Sauce

This is one of my favorite go-to meals when I don’t have enough time to prepare my meal. And I just love the honey mustard sauce with the fried egg and luncheon meat.

Servings 1

Author Jhuls @ The Not So Creative Cook

Ingredients

For the honey mustard sauce:

1.5 tbsp mustard sauce
1.5 tbsp honey
½ cup mayonnaise

Others:

Fried luncheon meat
Fried egg
Cooked white rice

Instructions

In a bowl, combine all ingredients for the honey mustard sauce. Mix and chill in the fridge until ready to use.

To serve:

Place your rice in bowl (or plate).
Add fried egg and luncheon meat on top.
Drizzle with honey mustard sauce. You can also skip the drizzling part and place the sauce in a different small bowl.

Recipe Notes

I really don’t measure the ingredients for the sauce, but for the sake of providing you the “recipe”, I did. Please do adjust it according to your liking.
For the remaining sauce, you can use it with fried fish and chips, breaded chicken, fried chicken nuggets, French fries, and other fried foods.