Rinse the rice and, in a pot, add it to 2 cups of water. Drop in a pinch of salt and 1 Tbsp of butter. Bring to a boil, cover, and simmer until the liquid is absorbed.

Add 6 Tbsp of butter and flour to another large saucepan. Whisk together, allowing the butter to melt down and the two ingredients to merge together. Work out any lumps. Don't let the flour burn. Add the Worchestershire sauce. Whisk. Add 2 cups of beef stock. Whisk together, working out any lumps that might have formed. Bring to a boil while you continue to whisk, then reduce heat and simmer until the gravy has thickened enough to coat the back of a spoon. If the gravy is too thick for you, add more stock to thin it out a bit. Taste it and if it needs salt and/or pepper, add it to your liking. The flavor of your stock will determine the amount of seasoning that you will need.

Divide the beef into two balls. Heat a cast iron skillet and add one of the beef balls. Sprinkle half of the seasoning on the beef. Smash the beef ball into a thin patty and cook through. Do the same with the second beef ball. Put the slice of cheese in between the beef patties.

Put a little bit of oil or butter in a small non-stick pan and cook the egg to your liking. Fried egg, with a little bit of runny yolk is best, but if you are not a fan of runny eggs, you could scramble it. A poached egg would also be nice, but you'd need to boil water for that.

Everything is cooked, so assemble your Loco Moco. Start with a bed of rice and place the burger patties with the cheese on top. Then drown it all in gravy. Next, top off the patties with the egg. Sprinkle a tad bit of salt on top and distribute your green onion over the dish.