Hawaiian Moco Bowl

Preheat a large skillet by spraying it with cooking spray and heating it over an intermediate temperature.

Split the ground beef into four identical parts; shape each portion into a patty.

Cook the patties in the hot skillet for about 6 minutes on each side, or until they start to firm up and are slightly pink in the center. Use a thermometer to check that the internal temperature reaches 140 degrees Fahrenheit (60 degrees Celsius). Transfer the patties to a plate, leaving the remaining drippings in the skillet.

Reheat the reserved drippings by adding onion and water, then reduce the heat to a low setting. Let it simmer for around 5 minutes, or until the onion is slightly softened. Add mushrooms and cook them until they're fully cooked through, taking about 5 minutes more.

Pour the gravy over the onion-mushroom mixture and stir to combine. Continue cooking until the gravy is hot, approximately 5 minutes later.

Meanwhile, cook the beef patties in the simmering gravy until they're heated through. In a separate skillet, heat another layer of cooking spray and set it over medium heat.

Cook eggs in the hot skillet for 2 to 3 minutes, or until their whites are opaque but their yolks remain runny.

Divide cooked rice into four portions and place each portion on a separate plate. Add a beef patty to each plate, followed by an egg that's been gently placed on top. Pour the gravy evenly over each portion, covering both the patty and the egg.