-
1
For the rice: Wash the rice under cold running water until the water runs clear.
-
2
In a medium saucepot over high heat, bring the chicken broth to boil.
-
3
Add the rice, cover and reduce the heat to low for about 15 minutes.
-
4
Remove from the heat and let stand for 5 minutes.
-
5
(Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.)
-
6
Fluff with a fork and cover.
-
7
Keep warm until ready for use.
-
8
For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl.
-
9
Form 4 medium patties and set aside.
-
10
Set a large cast-iron pan over high heat.
-
11
Add a drizzle of canola oil and set the patties in the pan.
-
12
Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties.
-
13
Cook until well browned on first side, 3 to 4 minutes.
-
14
Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare.
-
15
Remove the burgers and keep warm.
-
16
For the gravy: Add the butter to the pan with the drippings.
-
17
Saute the mushrooms and onions until golden brown, about 5 minutes.
-
18
Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
-
19
In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste.
-
20
Slowly add into the gravy, stirring constantly until thickened.
-
21
Season with salt and pepper.
-
22
Cover and keep warm until ready for use.
-
23
For the eggs: Add some canola oil to a nonstick saute pan over medium heat.
-
24
Crack in the eggs and cook sunny-side up, 3 to 4 minutes.
-
25
Remove and keep warm.
-
26
(You can flip the eggs over-easy if you want them cooked a little more.)
-
27
To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy.
-
28
Garnish with parsley and tomato if desired.
