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Here's all you'll need!
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Regardless of the amount of rice you'll be needing - run cold water over your uncooked rice in a tight mesh strainer until water runs clear.
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Or, place in your pot and rinse until water runs clear.
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Allow rice to fully drain.
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In a pot with a tight fitting lid and thick bottom - bring 2 cups water, 1 cup rice and 1 teaspoon oil or butter to a hard boil.
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Reduce heat to low and simmer rice for 15 minutes or until water dissipates.
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Don't peek and lift your lid!
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Remove from heat and let sit for 5 minutes covered.
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Authors Note: This is a minimal amount of rice and will usually make about 3 cups cooked rice.
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If you'll be needing more rice - double this or just follow manufactures directions.
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I'll also add a tablespoon dried onions in the rice pot if I have them on hand.
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Season your beef patties with salt, pepper, garlic and onion powder as you wish on both sides.
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Place a small amount of oil in a frying pan with lid.
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Cook patties until done.
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Pierce the center.
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If you see any pink or red juices - fry longer but don't over cook.
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Drain your patties on a clean paper towel.
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In a clean frying pan - add fresh oil and fry eggs over easy to sunny side up with salt and pepper.
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You'll want your yolks runny to be authentic.
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Dab oil from fried eggs.
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Mix your 2 McCormick Brown Gravy packets with 2 cups water [or, slightly less water if you want a thicker gravy] in a small pot while frying your eggs.
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Stir gravy constantly, bring to a boil and remove gravy from heat.
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You'll want to make your gravy last as a thick skin will form on the top of it rather quickly.
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Pack your rice tightly in a ramekin with a spoon and gently flip over to release from the bowl.
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Or, you can simply pile rice on a plate un-molded.
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It's your choice.
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Pour gravy over the top of your rice, place patty on top of rice, cover with gravy and place egg on top.
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Garnish as you desire!
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Garnishes pictured are dried chives and two types of fresh parsley.
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Serve with extra warm brown gravy on the side.
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Enjoy!
