Begin by cooking white rice according to package instructions—typically rinse the rice, then use a 2:1 water-to-rice ratio. Bring the water to a boil, add the rice, cover, and simmer for 18-20 minutes. Set aside.

In a mixing bowl, combine ground beef with soy sauce, minced garlic, and desired seasonings. Shape into patties, about ½ inch thick. Cook in a non-stick skillet for 4-5 minutes per side until medium-rare.

In the same skillet, crack the eggs and cook for 3-4 minutes until whites are set as desired. Transfer to a plate and cover to keep warm.

Add sliced mushrooms to the skillet and sauté for 4-5 minutes. Pour in broth, add salt, and pepper, then simmer for 5-7 minutes until thickened.

To assemble, place warm rice on a plate, add a beef patty, pour mushroom gravy over it, and top with a fried egg.