Shape the ground beef into four patties and season with salt and pepper. Cook the patties in a pan until browned on both sides, then set aside.

In the same pan, cook the sliced onion until softened, then pour in the beef stock, soy sauce, and Worcestershire sauce.

Stir in the cornstarch slurry and let the gravy thicken until glossy.

Fry the eggs sunny-side up.

Assemble by placing a mound of rice on each plate, topping it with a beef patty, spooning over the hot gravy, and finishing with the fried egg.