Saba is a cooking banana native to the Philippines. If unavailable in your region but you have access to plantain, it is an acceptable substitution.The rice can be newly cooked or it can be day-old rice recycled as fried rice. The traditional way of serving the egg is fried sunny-side-up.
Heat a pan and spread the ground beef. Cook without disturbing for a few minutes.
Stir, breaking up clumps, and cook until fat has been rendered.
Cook the beef in the rendered fat until lightly browned.
Add the shallots, garlic, oregano, a teaspoon of salt and a quarter teaspoon of pepper.
Cook, stirring often, until the shallot pieces are just starting to turn translucent.
Add the bell pepper, carrot and peas.
Pour in the diced tomatoes and add the sugar.
Stir until simmering.
Cover the pan, set the heat to low and simmer for about ten minutes.
Taste and add more salt and pepper, if needed.
Cover the pan once more and continue cooking until the mixture is quite dry.
Give your picadillo a final taste, adjust the seasonings, if needed, before assembling the dish.
Ladle rice into shallow bowls and top with egg. Arrange the beef picadillo on one side of the rice and the fried saba bananas on the other. Sprinkle with cilantro and serve.