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1
Steam the short-grain rice by the absorption method. The cooked grains must be tender, slightly sticky, and hold together as a cohesive mass — not dry or separating. Portion two scoops (approximately 150 g cooked rice each) side by side on each plate.
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2
Season the beef patties with salt and pepper. Heat a cast-iron griddle or heavy skillet over high heat until it smokes. Place the patties on the dry griddle and press firmly. Cook without moving until a deep Maillard-browned crust forms on the underside — the patty will release cleanly from the surface when the crust has set. Flip once and cook to medium; the interior should remain juicy. A well-done patty without residual juices has nothing to integrate with the gravy. Set the patties aside and retain the pan drippings.
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3
This is where the dish lives or dies. In the same pan, melt the butter into the drippings over medium heat. Add the flour and stir to form a roux; cook for one minute. Add the beef stock in a steady stream, whisking constantly. Add the Worcestershire sauce, oyster sauce, and sesame oil. Reduce over medium heat, stirring, until the gravy coats the back of a spoon thickly and holds a glossy pool without immediately running when the spoon is lifted. A thin, watery gravy is the defining failure of this dish; do not proceed until the consistency is correct.
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4
Fry the eggs sunny-side up in a separate pan over medium-low heat. The whites must be fully set and opaque; the yolk must remain completely runny and intact. A fully set yolk removes the dish's central textural event and must be discarded.
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5
Place one patty on top of each portion of rice. Ladle the hot gravy generously over the patty and rice — the gravy must pool on the surface of the patty and flow slowly over the rice, not run off immediately. Crown each patty with two fried eggs. Serve at once; the yolk breaks on cutting and becomes part of the gravy.