Cook the white rice in advance using a rice cooker or stovetop method. Season lightly with salt once cooked, then set aside and keep warm.

Bake frozen fries according to package directions or deep-fry for a crispier texture. Start these first since they take about 15 to 20 minutes. Season with salt right out of the oven while still hot.

Heat a cast-iron skillet over medium-high heat with half the butter and oil. Slice the onion thinly and cook it slowly until deeply golden and caramelized, about 8 to 10 minutes. Push the onions to the side, increase heat to high, pat the steak dry with paper towels, and season generously with salt and pepper on both sides. Sear for 3 to 4 minutes per side for medium doneness. Let rest for a few minutes after cooking.

Use a separate small skillet and heat oil over medium heat. Crack the egg carefully into the pan and cook sunny-side up for about 3 to 4 minutes until the whites are set but the yolk is still runny. Season with a tiny pinch of salt and pepper on top.

While the steak is resting, warm the beans in a small saucepan over medium heat. Slice the tomato, grab fresh lettuce leaves, and roughly chop the parsley for garnish.

Place the warm white rice slightly off-center on a large plate. Nestle the fried egg on top of the rice and arrange the seared steak next to it, topped with caramelized onions. Add the warm beans on one side, cluster the golden fries nearby, and arrange tomato slices and lettuce leaves for color. Sprinkle fresh parsley over everything and serve immediately while warm.