Rinse 2 cups of white medium grain rice under cold water until the water runs clear. Combine rice with 2 cups of water in a rice cooker and cook until fluffy, about 20 minutes. Let it sit covered for another 10 minutes.

In a medium saucepan, whisk together 2 cups of beef stock, 3 tablespoons of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of shoyu (soy sauce), and 1 teaspoon of beef bouillon paste. Heat the mixture over medium, stirring constantly until thickened, about 5-7 minutes. Stir in 1 tablespoon of heavy cream, then remove from heat.

In a large mixing bowl, combine 2 pounds of ground beef with 1 egg, ¼ cup of diced onion, ¼ cup of panko breadcrumbs, 2 tablespoons of ketchup, and 2 tablespoons of mayonnaise. Season with salt and pepper. Form into patties, about ¾ inch thick.

Heat a large skillet over medium-high heat, add cooking oil. Once hot, place patties into the skillet. Cook for 5-6 minutes until browned, flip and cook another 5-6 minutes or until fully cooked.

In the same skillet, add more cooking oil if necessary and reduce heat to medium. Crack 6 large eggs into the skillet, cook until whites are set and edges are browned, about 2-3 minutes. Flip for over-easy eggs if preferred.

To serve, place a scoop of rice on each plate, top with a beef patty, pour on the gravy, and finish with a fried egg on top.