Ingredients
Scale
- 1 cup white rice, rinsed
- 2 cups water
- 1 pound ground beef (80/20)
- 1 cup chicken broth, low-sodium
- 2 tablespoons soy sauce, low-sodium
- 4 large eggs
- 2 tablespoons green onions, chopped
- 1 tablespoon cornstarch
- black pepper, to taste
Instructions
- Rinse 1 cup of white rice under cold water until it runs clear.
- Combine the rinsed rice with 2 cups of water in a medium saucepan over high heat.
- Once it reaches a boil, reduce heat to low, cover tightly, and simmer for about 18 minutes or until all water is absorbed.
- In a bowl, combine 1 pound of ground beef with salt, freshly ground black pepper, and finely chopped green onions.
- Form the mixture into four equal-sized patties.
- Preheat a skillet over medium heat and cook each patty for about 4-5 minutes per side until nicely browned and cooked through.
- In the same skillet used for patties, add one cup of chicken broth along with two tablespoons of soy sauce.
- Bring it to a simmer.
- In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until smooth; then whisk this mixture into the simmering broth.
- Stir continuously until gravy thickens—about three minutes should do!
- In another skillet, crack four large eggs over medium heat.
- Fry them sunny-side up or however you prefer!
- Start by placing a generous scoop of fluffy white rice on each plate.
- Top each mound with one burger patty followed by ladles of rich gravy cascading over everything.
- Finally, add one fried egg on top and sprinkle some chopped green onions over everything.
Notes
Store leftovers in an airtight container.
Reheat gently to avoid drying out.
Serve with a sprinkle of green onions.
Use high-quality beef for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 750 kcal
- Sugar: 8g
- Sodium: 1200mg
- Fat: 40g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 25mg