Cut the luncheon meat into slices, then cut into evenly sized small cubes, about 1-1.5 cm thick.

Wash the lettuce and slice it into thin strips, aiming to make them as fine as possible for better integration with the other ingredients.

Crack the 3 eggs into a bowl and whisk them thoroughly with chopsticks or a whisk to ensure the egg whites and yolks are evenly mixed.

Heat the pan and pour in the cooking oil. Once the oil is hot, slowly pour in the beaten eggs.

As the bottom of the eggs begins to set, gently stir with a spatula, breaking the eggs into chunks. Cook until the eggs turn golden brown on the surface, then remove and set aside.

Add a little more oil to the pan (if there's still some oil from the eggs, you can skip this step), then add the luncheon meat cubes.

Cook over medium-low heat, flipping occasionally to ensure even heating. Pan-fry until the luncheon meat is slightly crispy on the surface to enhance its flavor.

Once the luncheon meat is cooked, add the scrambled eggs back into the pan and stir-fry together with the luncheon meat.

Add the prepared rice, then pour in 2 tsp light soy sauce, 1 tsp oyster sauce, and 1 tsp white sugar. Stir everything well with the spatula to ensure the rice is evenly mixed with the other ingredients and is coated with the sauce, allowing the rice to absorb all the flavors.

Add the sliced lettuce to the pan and stir-fry quickly. Lettuce cooks quickly, so only a few quick stirs are needed to ensure the lettuce softens slightly while maintaining some crunch to preserve its fresh taste.