Cook the rice 2 cups water to one cup rice, bring to boil, reduce heat, cover and simmer until water is absorbed and rice is tender.

In another pot put peeled potatoes in water whole and boil for about 10 minutes, once cool enough to handle slice potatoes into discs, fry them to a golden brown in some vegetable oil. Remove and sprinkle with some salt and cover with foil to keep warm

Season the beef with salt and pepper and roll into large size golf balls.

Sprinkle the bread crumbs on a work surface coating the meat, press and then roll out with a rolling pin, flip as it starts to stick.

The thickness should be fairly thin about 1/4 inch or less.

Repeat for rest of meat.

Pan sear individually on medium high heat, flip as necessary until meat is browned and cooked through. Stack on a plate and keep warm.

Cook each egg, sunny side up until white is cooked.

Mix together the tomato, red onion, and pepper in a small bowl, toss with the oil and vinegar and add salt and pepper to taste.

To plate, put a heap of rice in the middle of the plate and surround the rice with the potato slices. Next put a piece of meat and the egg on top of the meat. Surround the meat with the fresh salad you just dressed and garnish with cilantro.