Make enough rice for 2 generous servings. (follow the instructions on the rice container).

Chop the onion and slice the mushrooms and set aside.

Form the hamburger into 2 patties. Sprinkle both sides generously with salt and pepper.

Heat 2 tablespoons butter in a large skillet. Add the onions and mushrooms and cook for 10 minutes. Remove to a plate and reserve.

Add 2 more tablespoons of butter to the same skillet. When the butter is hot add the hamburger patties. Cook until the bottom is well browned and a little crispy. Turn and cook the other side until crispy. Remove to a paper towel to soak up some of the grease.

Make a roux: In the same skillet add 2 more tablespoons of butter. When it is hot, whisk in 2 tablespoons of flour. Bring to a boil while whisking and add 1 tablespoon of tamari, soy sauce or Worcestshire. Cook until the roux thickens and turns golden in color.

Add the beef broth and whisk it in. Add the onions and mushrooms, bring to a boil, reduce the heat and cook until it reaches the desired consistency of a nice gravy. Turn heat to low and keep it warm.

Cook 2 sunny side up eggs. Heat 2 tablespoons of butter in a clean skillet on medium heat. Crack in the eggs and cover the pan with a lid (you can also skip the lid, just cook slow). Cook until the whites are just set and the yolks are quite runny.

Assemble the Loco Moco. On 2 plates or in 2 bowls, put the rice in a pile in the center and place the hamburger patty on top of the rice. Pour gravy over everything and top with the sunny side up egg then garnish with chopped green onions. Serve immediately.