For your steak, start by patting both sides dry and then cutting it into cubes. Add it to a bowl and season with salt, white pepper, and worcestershire powder. Toss or mix to make sure it’s all coated evenly.

For your shrimp, pat them dry and then cut each one in half. Then season with baking powder, salt, and white pepper. Toss or mix to make sure it’s all coated evenly.

For your chicken, cut them into small pieces. Then season with sesame oil, salt, white pepper, and garlic powder. Toss or mix to make sure it’s all coated evenly.

For your spam, open the can and cut it in half. Take one half and save it for later. Then take the other half. First, cut it into slices, then into french fry shapes, and then finally into little pieces.

Crush or roughly chop your garlic.

Thinly slice your green onion.

Crack your eggs into a bowl, add in a hefty pinch of salt and then whisk it all together.

Preheat your wok to high heat. Add in a bit of your oil, just enough to coat the surface of the wok.

Add in your spam. Give it a few tosses, then let it sit for about 15-20 seconds. Then toss again and let sit until the spam is all nice and seared.

Pour the spam out onto a baking sheet.

Add in your steak and cook the same way you did the spam. This should only take about 1 minute.

Dump the steak onto your sheet tray.

Add in a touch more oil and toss in your shrimp. Cook for about 30-45 seconds until they have fully changed color.

Dump the shrimp onto your sheet tray.

Add in your chicken and cook the same way you did the spam and steak. Once finished, add it to your sheet tray of meats.

Add in a bit more oil and toss in your garlic. Move it around for no more than 10 seconds and then pour in your eggs. Let your eggs sit for 15-20 seconds and then mix until it mostly solidifies.

Push it all to the side, add in more oil, and dump in your day old rice. Toss this all together for a minute.

Pour your shoyu around the edge of the wok and add in your oyster sauce right on top.

Toss your rice until everything is sauced and evenly coated. Add back in your meat and your green onions and toss it all together and serve.