Makes: 2 to 4 servings
Preparation and cooking time: 40 minutes


60 grams ground pork
1 teaspoon garlic, minced
1 tablespoon white onions, chopped
1 piece bay leaf
1 tablespoon tomato paste
1/8 cup potatoes, diced and peeled
1/8 cup carrots, diced and peeled
1/8 cup saging na saba, cut diagonally
1 teaspoon raisins
2 cups cooked rice
3 pcs eggs, scrambled
1 tablespoon cream
Salt and pepper to taste
1 tablespoon oil
1 tablespoon butter


1. Heat oil in frying pan and then fry saging na saba for about 3 minutes or until golden brown. Take off from heat and set aside using paper towels to drain out oil.
2. In the same pan, saute garlic and onions and then add bay leaf. Add tomato paste and roast for about 3 minutes before adding the ground pork.
3. Season pork with salt and pepper and saute for about 5 minutes before adding the potatoes and carrots and raisins. Add a bit of water to help cook the vegetables.
4. Once vegetables are cooked add the cooked rice and stir fry for about 5 – 7 minutes. Add in the fried saba saute for another minute before turning off the heat. Using a bowl, mold the rice into a mount and place into a plate.
5. Scramble the eggs and mix in the cream.
6. Using a non-stick pan heat the oil and butter and let it melt. Pour in the scrambled eggs and cook until the bottom layer turns opaque.
7. Gently stir the eggs while shaking the pan to resettle the uncooked eggs
8. Turn up the heat to high to make it easier to make the egg slide out of the pan. Slide the egg and let it envelope the rice mound on the plate. Garnish with parsley drizzle banana ketchup and place fried saging na saba on top and serve.

Liked this Japanese twist to our favorite Arroz Ala Cubana? Also try our Pikachu Omurice recipe!

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