Cook the rice one day in advance, let it cool, and keep it refrigerated until ready to fry it.
Prepare ingredients: Cut the luncheon meat into sticks. Dice the onion and the carrot. Grate the garlic (keep it separate from the rest). Chop the green onions and keep the white and the green parts separated.
Spam: Heat 1 tablespoon of oil in the pan. Fry the meat on medium-high heat for about 3 minutes, often stirring, until golden and lightly crispy on all sides. Remove from the pan and set aside.
Eggs: In the meantime, beat the eggs in a bowl. Season with salt and pepper. Turn the heat down to medium-low, heat ½ tablespoon of oil in the pan, and cook the eggs. Remove from the pan and cut into pieces.
Vegetables: Add 1 tablespoon of oil to the pan and cook the onions on medium heat for about 2 minutes until slightly softer. Add the diced carrots and the frozen peas and stir for about 2-3 minutes until softer.
Rice: Add rice and garlic to the pan. Stir well to break the rice clumps.
Seasoning: Add soy sauce, fish sauce, Worcestershire sauce, sesame oil, cooked spam, and the white parts of the green onions. Stir thoroughly to combine.
Stir fry for 4-5 minutes on medium-high heat until the rice is hot. Adjust the taste with salt, pepper, and maybe a dash of extra soy sauce or another sauce. Fold in the chopped eggs and the chopped greens of the green onions.