Instructions
Step 1: Cook the rice according to package directions and keep warm.
Step 2: In a large bowl, mix ground beef, breadcrumbs, milk, onion, garlic, soy sauce, Worcestershire, salt, and pepper. Form into 4 thick patties.
Step 3: Heat a skillet over medium-high heat and cook patties for 4–5 minutes per side or until cooked through. Remove and set aside.
Step 4: In the same skillet, reduce heat and melt butter. Whisk in flour and cook for 1 minute. Gradually add beef stock, whisking constantly, until smooth. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
Step 5: Fry eggs sunny-side up or to your preference in a separate pan.
Step 6: To serve, place a mound of rice on each plate, top with a beef patty, ladle gravy generously over the top, and finish with a fried egg. Garnish with green onions.
Storage Information
Store components (rice, patties, gravy) separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Fry eggs fresh when serving. This dish is best enjoyed fresh but can be frozen without the egg topping.
Continue on the next page