For the egg: PLACE 2 tablespoons of oil on medium heat in a frying pan. BREAK one egg into the pan and FRY for 2 minutes. TILT the pan so that the oil reaches all of the edges of the egg. SPOON the hot oil over the egg whites to help speed up the cooking. The egg is done when the whites are completely opaque and the yolk is partially set. The egg should still jiggle when you shake the pan. Carefully REMOVE
the egg from the pan with a spatula and DRAIN on a paper towel-lined plate. REPEAT with the remaining eggs using the oil already in the pan.
For the beef tapa: MIX the soy sauce, calamansi juice and brown sugar in a bowl. MARINATE the beef for at least 4 hours and up to overnight. DRAIN the marinade and let the beef come to room temperature. ADD the remaining vegetable oil to a frying pan. Working in batches, FRY the beef slices on medium heat for 3 to 4 minutes on each side, until browned and at minimum internal temperature of 145°F. TRANSFER the cooked beef to a plate to REST for 3 minutes.
To assemble: DIVIDE the warm rice between 4 bowls. If the rice needs to be reheated, sprinkle a little water over it and microwave for 1 minute. ARRANGE 3 to 4 slices of beef tapa and 1 egg over each bowl of rice. GARNISH the bowls with fried garlic and scallions.
For the most flavorful beef tapa, dry the beef for 2 hours in a dehydrator before frying.
If you can’t find calamansi juice, a mix of tangerine, lemon and orange juices will also work.
Fried garlic can be found at Asian specialty markets or online.
This recipe works equally well with chorizo, longaniza (Spanish sausage) or even Spam.
This recipe is a good source of potassium and an excellent source of protein, iron, folate and choline.