Pour chopped green onion over warm rice, then mix well. Set aside.
Mix well all beef patty ingredients except butter.
Divide into three parts. Then shape the patty into a flat round.
Melt butter in a pan, after the butter is hot enough, put patty into the pan until both side turns brown. Set aside.
In a small bowl, mix cornstarch and 2 tbsp water. Set aside.
In a pan, fried onion for about 2 minutes then add beef stock, worcestershire sauce, soy sauce, cornstarch mixture (stir again before added to a pan). Stir the sauce then wait until the sauce is boiling.
While the sauce boiling, add blackpepper, salt, and heavy cream.
Stir the sauce again, and when it is bubbling, that is mean the sauce are ready.
In a small pan, melt butter then fried the egg for about 2-3 minutes.
Sprinkle a little bit salt and black pepper on top of the egg, then remove the egg from pan.
Place warm rice into a plate, the put the beef patty on top of warm rice.
Pour the gravy over beef patty then place fried egg on top of them.
Lastly garnish with green onion.
Your creamy loco moco is ready to serve. Enjoy!