Step 1

First, cook the rice according to package directions. You will need 2 cups of cooked rice for this recipe for 2 servings. Keep warm until ready to use.

Step 2

Form the meat into 2 flat patties, like a very thin hamburger. Sprinkle each side of the patty generously with 1/2 teaspoon salt, or to taste.

Step 3

Spray a large skillet with cooking spray and cook patties over medium-high heat to desired doneness. You want to have a nice, browned outer "crust" on the meat before flipping. Try to only flip once. When cooked, remove the patties from the pan and wrap in foil to keep warm.

Step 4

In the same pan (you don't need to wipe it off, keep those browned bits for the gravy) add 2 tablespoons vegetable oil. If there are enough drippings from the beef to sauté, you don't need to add additional oil. Add sliced onion and sauté for 2-3 minutes until the onions become slightly soft. Add mushrooms and sauté all together for another few minutes. Add 1 tablespoon soy sauce and continue sautéing until mushrooms become golden brown and onions are soft. Add more soy sauce if needed for flavor.

Step 5

Add 2 cups beef broth and 4 tablespoons soy sauce and bring to a simmer. Combine water and cornstarch to make a slurry. Add a little at a time to the broth while whisking constantly until you reach your desired gravy thickness. Add more broth to thin and more slurry to thicken. Add black pepper to taste. Reduce to warm and stir often until ready to serve.

Step 6

In a separate small, non-stick skillet. Cook eggs to sunny-side-up or over easy.

Step 7

Now it's time to assemble the loco loco! Separate the cooked rice into 2 bowls. Add the burger patty to the rice and pour gravy over the top, to taste. Top with an egg and garnish with green onion and black pepper. Serve hot.