Cook the rice according to package instructions. Rinse 1 cup of rice until water runs clear, combine with water, bring to boil, reduce heat, cover and simmer for 18-20 minutes.

In a bowl, season 1 pound of ground beef with salt and pepper, shape into 4 patties. Cook in a non-stick skillet over medium heat for 3-5 minutes per side until medium-rare.

In the same skillet, sauté 2 cups of sliced mushrooms until golden brown. Stir in 2 tablespoons of soy sauce and 1 cup of beef broth, simmer for 5-7 minutes until thickened.

In a separate pan, cook 4 eggs sunny-side up for 3-4 minutes until whites are set and yolks are runny. Set aside.

Assemble by layering rice on plates, add beef patty, pour mushroom gravy over it, then top with fried egg.

Serve immediately for best experience, encouraging everyone to dig in while warm.