A plate-lunch classic of white rice topped with a beef patty, brown mushroom gravy and a fried egg with a runny yolk, said to have originated at a diner in Hilo in the 1940s to feed hungry teenagers cheaply.
Shape the patties
Divide the ground beef into two loose patties, season both sides with salt and black pepper.
Sear the patties
Cook the patties in a hot skillet over medium-high heat until browned and the internal temperature reaches 71°C, about seven minutes, then set aside and keep warm.
7 minSauté the mushrooms
Melt the butter in the same skillet and cook the mushrooms until they release their liquid and turn deep golden brown, about six minutes.
6 minMake the gravy
Sprinkle the flour over the mushrooms and stir for one minute, then whisk in the beef stock and soy sauce and simmer until thickened, about four minutes.
Fry the eggs
Fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about three minutes.
3 minAssemble the plate
Mound the rice on plates, top each with a beef patty, ladle over the mushroom gravy, and finish with a fried egg on top.
Serve immediately
Scatter with chopped scallion and serve at once so the yolk is still runny when it's cut into.
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