• 1 pound ground beef
• 1 tablespoon vegetable oil, optional, for pan-frying
• 1½ cups water
• 1½ cups instant white rice
• 2 (10.5-ounce) cans beef mushroom gravy
• butter, for cooking eggs
• 4 eggs
• chopped green onions, optional
• French-fried onions, optional

Divide ground beef into 4 equal portions and shape into patties. Grill for 4-5 minutes per side, or heat 1 tablespoon oil in a large skillet and pan-fry for 3-4 minutes per side, until the internal temperature reaches 160°F. Meanwhile, bring 1½ cups water to a boil in a medium saucepan. Add rice, return to a boil, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. In a small saucepan, heat gravy over medium heat until gently bubbling. Lightly coat a skillet with butter and crack in eggs. Cook, covered, over medium-low heat for 3-4 minutes, or until eggs reach desired doneness. Yolks may be left whole or broken, according to preference. To serve, divide rice among 4 plates. Top each serving with a beef patty and an egg, then spoon warm gravy over the top. Garnish with chopped green onions or French-fried onions, if desired. Serves 4.