Dice the avocados into 1.5 cm cubes. If unripe, leave at room temperature for 2-3 days until slightly soft.

Finely chop 1/2 onion.

Mix diced avocado and chopped onion with honey, salt, lemon juice, and pepper to make guacamole.

Dice spam into 1 cm cubes and pan-fry on medium-low heat without oil. Add sugar and cook until golden brown.

Whisk eggs with milk, mirin, and a pinch of salt. Heat sesame oil in a pan on low heat and scramble eggs until slightly undercooked. Turn off heat and stir to finish cooking with residual heat.

Slice the remaining onion into thin strips. Stir-fry with sesame oil and oyster sauce on medium heat until translucent.

Place cooked rice in a bowl.

Layer stir-fried onions over the rice.