Rinse the rice under cold water until clear, then combine with water in a rice cooker and cook.

Whisk together beef stock, cornstarch, onion powder, shoyu, and beef bouillon in a saucepan. Heat and stir until thickened, then add heavy cream.

Combine ground beef, egg, diced onion, panko breadcrumbs, ketchup, and seasonings. Mix and form into 4 patties, then cook each in a skillet for 4-5 minutes per side.

Fry eggs in a non-stick skillet until whites are set but yolks remain runny, flipping gently.

Assemble by layering rice, a burger patty, gravy, and top with an over-easy egg before serving.