• 2 tablespoons achuete oil (2 teaspoons annatto seeds and 2 tablespoons cooking oil heated for 5 minutes, and strained)
  • 1 tablespoon minced garlic
  • 3/4 stick margarine or butter
  • 1 medium onion, chopped
  • 1 medium carrots, peeled and diced
  • 1 cup canned green peas (if using frozen green peas, thaw first)
  • 1 medium green bell pepper, seeded and chopped into small cubes
  • 1/2 to 3/4 cup banana catsup
  • 5 tablespoons white sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 6 cups cooked rice, packed
  • Choice of toppings:
  • 2 large eggs, scrambled and cut into strips
  • 1 pack tocino, cooked and cut into large chunks
  • 1/2 pound ground beef, seasoned with salt and pepper and cooked until brown, drained
  • pork hamonado
  1. In a wok or large skillet, heat oil and saute garlic. Add margarine and chopped onions and saute till softened. Stir in carrots, green peas, catsup, seasonings and beaten eggs, mixing well. Mix in cooked rice, a cup at a time, and stirring well to get rice coated with sauce evenly. Serve with toppings and papaya pickles (achara) on the sides. Serves 6.