Rinse 2 cups of jasmine rice under cold water until clear, then prepare according to package instructions, usually boiling 4 cups of water and simmering for 15 minutes.

In a large bowl, mix 1 pound of ground beef, 1 finely chopped onion, 1 teaspoon garlic powder, 1 beaten egg, and ½ cup panko breadcrumbs. Season with 2 tablespoons Worcestershire sauce, salt, and pepper. Shape into 4 patties.

Heat a skillet over medium heat, add oil if necessary, and cook the patties for 4-5 minutes on each side until well-browned and cooked through. Cover to keep warm.

In the same skillet, reduce heat, add 2 tablespoons of butter, and melt. Add 8 ounces of mushrooms and sauté until soft. Sprinkle in ¼ cup flour, stir, and gradually pour in 2 cups of beef broth while mixing to prevent lumps. Simmer until thickened.

In a separate skillet, heat oil over medium heat. Crack in 4 eggs and cook until whites are set and yolks are runny, about 2-3 minutes.

To serve, place jasmine rice on a plate, top with a beef patty, pour over mushroom gravy, and add a fried egg on top. Garnish with chopped green onions.