Ingredients (Beef):
3 pounds Certified Hereford Beef 80/20 ground beef bricks
4 tbsp. fine chopped fresh garlic
2 tbsp. unsalted butter
3 tbsp. extra virgin olive oil
2 tbsp. granulated onion powder
3 tbsp. fine ground ginger
2 tbsp. fine sea salt
2 tbsp. crushed black pepper
2 tsp. crushed red pepper flakes
1/4 cup low sodium soy sauce
1 scallion or green onion, finely chopped

Ingredients (Rice):
2 cups instant white rice
3 cups chicken stock
1 scallion or green onion, finely chopped
3 tbsp. extra virgin olive oil
4 tbsp. unsalted butter
2 tbsp. sea salt
3 tbsp. crushed black pepper
1/2 cup sesame seeds, dry toasted
6 farm fresh eggs

1. In a large sauté pan, on high heat, add the olive oil and butter for the beef mixture. Add fresh garlic and sauté until a light golden brown.

2. Add the ground beef and all spices. Brown the beef and drain the fat.

3. Mix in the soy sauce and half of the green onions. Reduce heat to simmer and set aside.

4. To prepare the rice, bring the chicken stock to a boil in a large saucepan. Add the rice and cook for five minutes until the stock is fully absorbed and the rice is sticky. Reduce heat to medium and cook for an additional six minutes, lightly mixing every couple of minutes. Cover and turn off heat.

5. Crack the eggs in a bowl and mix until golden yellow.

6. In a medium sauté pan over medium heat, add the eggs and scramble. After a minute of scrambling, add the butter. Remove from heat and mix for 30 seconds until the eggs begin to firm up. Repeat this method several times until the eggs are firm and fluffy.

7. Once the eggs are cooked to your desired liking, remove from the heat and season with salt and pepper. Add the eggs to the rice and fold in, avoiding breaking up the eggs. Add the olive oil and mix gently.

8. On a plate, add the rice and make a small well for the beef to sit. Add beef and garnish with green onion and roasted sesame seeds.

Source: American Hereford Association