Step 1

Begin cooking rice by adding twice as much water as rice to a pan or rice pot. Cook rice while preparing the dish.

Step 2

In a large skillet or sauté pan, over medium to medium high heat, place 2 tablespoons of olive oil and once shimmering, add potato and carrots.

Step 3

Fry this for 15 minutes, stirring occasionally. They should start to brown and be just shy of tender. Remove these to a bowl with a slotted spoon but leave oil in pan.

Step 4

Add remaining tablespoon of oil and onion and sauté for three minutes.

Step 5

Add garlic and sauté for one minute.

Step 6

Add the ground beef and ground pork and sauté for about eight minutes or until browned.

Step 7

Make a hole in the center and add tomato paste and stir that for one minute.

Step 8

Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, water and reserved cooked potato and carrot mixture.

Step 9

Reduce heat to medium and simmer until most of the liquid has evaporated.

Step 10

Add peas, stir and remove from heat.

Step 11

In a fry pan, fry enough sunny side or over easy eggs as needed for each dinner guest.

Step 12

Serve by placing cooked white rice in a serving bowl, top with the Picadillo then top with one fried egg on top of each portion.

Step 13

Serve with Tabasco on the side along with Savory Fried Plantains.