I love diving into a hearty plate of Loco Moco, where a juicy seasoned beef patty rests on fluffy steamed rice, is drenched in savory gravy, and is crowned with a perfectly cooked sunny-side-up egg—pure Hawaiian comfort on a plate
Why You’ll Love This Recipe
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I bring together simple ingredients to create a soul-warming meal that satisfies deep cravings.
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I master a rich, homemade brown gravy that elevates every bite.
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I savor the contrasting textures: tender beef, silky yolk, and fluffy rice.
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I enjoy a meal that comes together in under an hour, perfect for lunch or dinner.
ingredients
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2 pounds ground beef
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1 large onion, finely chopped
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2 cloves garlic, minced
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½ cup breadcrumbs
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2 large eggs (one for the patty mixture, plus extras for serving)
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2 teaspoons Worcestershire sauce
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons vegetable oil
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2 cups beef stock
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2 tablespoons all-purpose flour
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1 tablespoon soy sauce
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1 teaspoon Dijon mustard (optional)
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4 cups cooked white rice
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Fresh parsley, chopped (for garnish)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
directions
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Prepare the Beef Patties
I whisk one egg in a bowl, then add the ground beef, chopped onion, minced garlic, breadcrumbs, Worcestershire sauce, salt, and pepper. I gently mix until just combined, shaping the mixture into four even patties. -
Cook the Patties
I heat the vegetable oil in a large skillet over medium-high heat. I sear the patties for about 4–5 minutes per side, until they develop a deep brown crust and are cooked through. I transfer them to a plate and tent with foil to keep warm. -
Make the Gravy
In the same skillet, I reduce heat to medium and sprinkle the flour over any drippings. I whisk to form a roux, cooking for 1 minute. I slowly pour in the beef stock, scraping up brown bits, then stir in soy sauce and Dijon mustard. I simmer until thickened, about 3–4 minutes, and season to taste. -
Cook the Eggs
I wipe the skillet clean, add a touch of oil, and crack in four eggs. I cook sunny-side-up until the whites are set but the yolks remain runny, seasoning lightly with salt and pepper. -
Assemble the Loco Moco
I divide the steamed rice among four plates, place a beef patty on each bed of rice, ladle generous amounts of gravy over the patties and rice, and top each with an egg. I garnish with chopped parsley before serving.
Servings and timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy again, I reheat in a skillet over medium heat, adding a splash of water or beef stock to loosen the gravy, or microwave on medium power for 1–2 minutes, stirring halfway through.
FAQs
What kind of rice works best for Loco Moco?
I use short-grain or medium-grain white rice for its stickiness and ability to absorb gravy.
Can I make the gravy ahead of time?
I often prepare the gravy while the patties rest; you can also make it up to a day ahead and gently reheat.
How do I ensure the egg yolks stay runny?
I keep the pan moderately heated and watch closely—once the whites are set, I remove the eggs immediately.
Is it possible to use turkey or pork instead of beef?
I’ve swapped ground turkey or pork with tasty results; just adjust cooking time to ensure proper doneness.
Can I freeze leftover patties and gravy?
I freeze patties and gravy separately in freezer-safe containers for up to one month; I thaw overnight in the fridge before reheating.
Conclusion
I find Loco Moco to be the ultimate comfort meal, marrying juicy beef, velvety gravy, and creamy egg yolk atop rice. It’s a simple yet indulgent dish that brings a taste of Hawaii to my table any day of the week. Enjoy every savory mouthful
Print
Loco Moco
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
I love diving into a hearty plate of Loco Moco, where a juicy seasoned beef patty rests on fluffy steamed rice, is drenched in savory gravy, and is crowned with a perfectly cooked sunny-side-up egg—pure Hawaiian comfort on a plate.
Ingredients
2 pounds ground beef
1 large onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
2 large eggs (one for the patties, extras for serving)
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
2 cups beef stock
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon Dijon mustard (optional)
4 cups cooked white rice
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef patties: Whisk one egg in a bowl. Add ground beef, onion, garlic, breadcrumbs, Worcestershire sauce, salt, and pepper; mix gently and shape into four patties.
- Cook the patties: Heat oil in a skillet over medium-high heat. Sear patties 4–5 minutes per side until deep brown and cooked through. Transfer to a plate and tent with foil.
- Make the gravy: Reduce heat to medium. Sprinkle flour into skillet drippings and whisk to form a roux, cooking 1 minute. Gradually whisk in beef stock, scraping up browned bits. Stir in soy sauce and Dijon mustard; simmer until thickened, 3–4 minutes. Season to taste.
- Cook the eggs: Wipe skillet clean, add a bit of oil, and crack in four eggs. Cook sunny-side-up until whites are set but yolks remain runny. Season with salt and pepper.
- Assemble the loco moco: Divide rice among four plates. Place a beef patty on each, ladle gravy over the patties and rice, top each with an egg, and garnish with parsley.
Notes
Use short- or medium-grain rice for best texture and gravy absorption.
Let patties rest while you prepare the gravy for deeper flavor.
Keep the pan at moderate heat to ensure runny egg yolks.
Substitute ground turkey or pork if preferred; adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat with added stock to loosen gravy.
Freeze patties and gravy separately for up to 1 month; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 920 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 320 mg
