Heat oil in wok over medium high heat. Add garlic and onion and saute for 2 -3 minutes until the onion starts to become translucent.

Add spam and cook for 3 minutes until the spam gets some color.

Next add the frozen peas and carrots and cook until they are no longer frozen.

Lastly add the rice, mirin and tamari to the wok. Toss everything together until well combined.

Pack the rice in a small bowl and flip onto a plate, so that it is ready to be topped with the egg.

Place a medium sized, non-stick pan over medium-low heat. Make sure it heats up all the way, so it will cook evenly!

In a small bowl, add 2 of the eggs and whisk them together.

When the pan is hot, add a thin layer of oil.

Carefully, pour the whisked eggs into the pan evenly. Have chopsticks ready in-hand, hold them open wide, about 2-inches.

When the egg just starts to cook on the bottom, carefully lower the chopsticks into the pan, holding each 1-inch from the center (still about 2-inches apart from each other).

Slowly, rotate the chopsticks around the pan (we did counter-clockwise). If the egg starts to split, wait a second and try to move them again.

Continue to rotate until the egg forms a flat tornado shape.

Use a big spatula to carefully slide the egg from the pan, onto the fried rice.

Repeat steps for the other tornado egg.

Add ketchup, tonkatsu, kewpie mayo, and furikake as desired.