Preparations before:

1. Prepare the ingredients: Cut the meat into 4 cm strips. Peel and cut the onions into 8 wedges. Peel the tomatoes, cut them into 8 wedges and deseed them with a spoon or small knife. Peel the potatoes, cut them into chips rinse with water and set aside to dry on a paper towel. Chop the chili pepper and the parsley. Crush the garlic.

Method:

1. Heat the water. After it starts boiling add the rice bags and cook for around 10 minutes (check the exact timing on the rice box!).
2. Deep-fry the fries. In a pan, heat approximately 500 ml of oil to 180°C. To check if the oil is hot enough you can put one piece of potato inside the pan - if the oil around starts bubbling you can add the rest of the potatoes, if not, wait a bit more and repeat the procedure. Fry the potatoes until golden brown - it should take around 5 minutes. Cover a plate with a paper towel and put the fried chips there to absorb the oil.
3. While the French fries and the rice are cooking, heat 1 tablespoon of oil on a maximum fire in another pan. Add the meat and fry for around 3 minutes until just cooked. Don't keep it in the pan for too long, otherwise it becomes chewy. If you see that the meat is not red anymore, remove it from the pan and set aside on a plate.
4. On the same pan, heat another spoon of oil and add the tomatoes. Stir-fry them for around 2 minutes, only until they're warm. They should not fall apart. Add them to the meat.
5. Heat the last spoon of oil and stir-fry the onions for around 3 minutes. The onions should be browned, but still tender and crispy.
6. Add the vinegar and the soy sauce to the onions. Keep the maximum fire. When it comes to boil put the meat and tomatoes back to the pan together with previously fried potato chips. Mix the ingredients together and season with salt if necessary.
7. Serve it with white rice and sprinkle with parsley.