Prepare 2 cups of cooked white rice ahead of time so it stays warm while you cook the other components.

Divide the ground beef into 4 equal portions and gently shape each into a 3/4-inch-thick patty.

Season both sides of each patty with salt, black pepper, and garlic powder just before cooking.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, then add the patties.

Sear for 3–4 minutes per side, or until well browned and the internal temperature reaches 160°F (71°C). Transfer patties to a plate and let rest.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.

Slowly whisk in the beef broth, then add Worcestershire sauce, salt, and pepper. Simmer, whisking, for 5–7 minutes until the gravy thickens enough to coat the back of a spoon. Keep warm.

Heat 2 tablespoons of vegetable oil in a clean skillet over medium-high heat. Crack in the eggs and fry for 2–3 minutes until the whites are set but the yolks remain runny. Season lightly with salt and pepper.

To assemble, divide the warm rice among 4 plates. Top each mound of rice with a beef patty, spoon gravy generously over the patty and rice, and finish with a fried egg on top.

Serve immediately while everything is hot and the egg yolk is still runny.