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Loco Moco

Loco moco delivers everything you want on a plate: a juicy seasoned beef patty, rich brown gravy, a runny fried egg, and a bed of sticky white rice that soaks up every drop. This Hawaiian comfort food classic turns pantry staples into a meal that feels like a warm hug from the islands.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Hawaiian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 2 cups short grain white rice
  • 2 1/2 cups water
  • 1/2 teaspoon salt
For the Beef Patties
  • 1 1/2 pounds ground beef 80/20 blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vegetable oil
For the Gravy
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • Salt to taste
For the Eggs
  • 4 large eggs
  • 1 tablespoon butter
  • Salt and pepper to taste
For Garnish
  • 2 green onions thinly sliced

Equipment

  • Large cast iron or heavy bottomed skillet
  • Medium saucepan with lid
  • Small saucepan
  • Nonstick skillet
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 1 minute. Add the rinsed rice, water, and salt to a medium saucepan and bring to a boil over high heat.
  2. Once boiling, reduce heat to the lowest setting, cover with a tight fitting lid, and cook for 18 minutes. Do not lift the lid during cooking.
  3. In a large bowl, combine the ground beef, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce. Mix gently with your hands until the seasonings are just combined, about 30 seconds.
  4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick and slightly wider than your eventual serving bowl. Press a shallow dimple into the center of each patty with your thumb.
  5. Heat the vegetable oil in a large cast iron skillet over medium high heat until it shimmers. Add the patties and cook without moving for 4 minutes.
  6. Flip each patty and cook for another 3 to 4 minutes until the internal temperature reaches 160°F. Transfer to a plate and let rest for 2 minutes while you make the gravy.
  7. In a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes until the mixture turns light golden and smells nutty.
  8. Slowly pour in the beef broth while whisking constantly, adding about 1/2 cup at a time. Once all the broth is incorporated, add the Worcestershire sauce and pepper.
  9. Bring the gravy to a gentle simmer and cook for 3 to 4 minutes, whisking occasionally, until it thickens enough to coat a spoon. Taste and add salt as needed.
  10. Heat the butter in a nonstick skillet over medium low heat until melted and foamy. Crack each egg into the pan, leaving space between them, and cook for 2 to 3 minutes until the whites are fully set but the yolks still move freely.
  11. Fluff the rice with a fork and divide it among 4 bowls or plates. Place one beef patty on top of each rice portion, then ladle gravy generously over the patty and rice.
  12. Place one fried egg on top of each patty, letting the yolk sit centered. Garnish with sliced green onions and serve immediately while everything is hot.

Notes

Break the yolk with your fork and let it run down into the gravy before your first bite; mixing the yolk into the gravy creates a sauce richer than either component alone. Store each component separately in airtight containers for up to 4 days. Always fry eggs fresh as there is no good way to store and reheat a runny fried egg.