Ramen fried rice

Crush the uncooked noodles in the pack with the seasoning so every piece is coated.

Separate the scallion whites and greens, since they cook differently; cut the spam into tiny cubes.

Heat a couple of tablespoons of toasted sesame oil in a wok on the highest heat until smoking.

Crack in four eggs and let them set a moment before whisking, to reduce sticking; scramble and crush with the back of the wok ladle into shards until charred and fragrant.

Add the spam to stop the eggs cooking; crisp its edges as it releases fat.

Add the crushed noodles, then the scallion whites.

Add the leftover rice and break up clumps with the ladle until every grain is separate.

Add the scallion greens, turn off the heat and toss briefly so they do not wilt. The whole process took around 20 minutes.