Loco Moco

Cook the rice according to the package instructions. Once the rice is ready, melt 2 tablespoons of butter in a small saucepan. Add 4 minced garlic cloves and sauté for about a minute, making sure the garlic doesn’t burn. Mix the garlic butter with the rice, cover, and set aside.

While rice cooks, prepare the patties. In a medium bowl, combine 1 pound of ground beef, 1 tablespoon of soy sauce, 1 teaspoon of Worcestershire, 1/2 teaspoon of black pepper, 1 egg, and 1/4 cup of Panko plain breadcrumbs. Mix just until combined.

Divide the ground beef into 4 equal patties. Heat a large skillet over medium-high heat. Add the patties to the skillet once it's hot and let them cook for a few minutes to form a crust before flipping. Once the patties are fully cooked, transfer them from the pan to a plate—no need to clean the skillet.

Make the gravy. In the same pan used to fry the hamburgers, add 2 tablespoons of butter and 1 cup of finely diced mushrooms. Sauté the mushrooms until browned.

Next, whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes.

Add 2 cups of beef broth, 1 tablespoon of soy sauce, 1 teaspoon of fish sauce, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Whisk continuously until the gravy thickens to your desired consistency.

In a small skillet, heat a splash of vegetable oil over medium-high heat. Carefully crack in the eggs and fry them until they reach your preferred doneness — whether that's sunny-side up, over-easy, or fully cooked.

Assemble Your Loco Moco: Start with a generous scoop of rice as your foundation. Spoon a ladleful of rich brown gravy over, then gently place the hamburger patty on top. Add another drizzle of gravy and crown it all with a freshly fried egg. Finish with a sprinkle of sliced green onions, chopped parsley, and a dash of black pepper for color and kick. Enjoy!