Filipino Arroz a la Cubana

Method

1. Have the steamed rice hot. Pat the saba halves dry so they brown rather than spit in the oil.
2. Heat 1 tablespoon oil over medium. Sauté the onion for 3 minutes, then add garlic for 30 seconds.
3. Add the beef and cook for 8–10 minutes, breaking it small, until no pink remains and some edges brown; spoon off excess fat.
4. Add tomato sauce, soy sauce, water, sugar, and pepper. Simmer uncovered for 8–10 minutes, until moist but no watery sauce pools in the pan.
5. Fold in peas for 2–3 minutes and salt only if needed. If the giniling dries early, add hot water 1 tablespoon at a time.
6. Heat 1 tablespoon oil in a nonstick pan. Fry saba for 2–3 minutes per side until golden and tender but intact.
7. Add the final tablespoon oil as needed, then fry the eggs until the whites are fully set and the yolks reach your preferred doneness.
8. Divide rice among four plates and add beef giniling, two saba halves, and one egg so all defining components arrive together.