Hawaiian Loco Moco

Rinse the white rice, cover with water and cook, covered, until tender; let it sit covered for 10 minutes, then fluff with a fork.

Mix the ground beef with salt and ground black pepper, and shape into 3 flat patties of equal size. Don't overwork the meat, so the patties stay tender.

Heat oil in a large skillet over medium-high heat. Cook the patties for 3–4 minutes per side, until nicely browned and cooked through with no pink inside; transfer to a plate.

In the same skillet, sauté the sliced mushrooms for 4–5 minutes. Pour in the beef broth, bring to a gentle simmer, and season with salt and ground black pepper.

Separately, whisk the cornstarch with cold water until smooth. Pour the mixture into the hot broth in a thin stream, stirring constantly, and cook for 2–3 minutes until the gravy thickens.

In a clean skillet, fry the eggs in the remaining oil until the whites are set and the yolks are still runny; cover for 30–60 seconds if needed.

Divide the white rice among plates, top with the beef patties, generously ladle over the mushroom gravy, and crown each serving with a fried egg. Serve immediately.