Heavenly Loco Moco Recipe

1. Rinse 10-grain rice under cold water until water runs mostly clear. Drain.

2. Combine rinsed rice, 1 3/4 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 28–32 minutes until liquid is absorbed and grains are tender.

3. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots and sauté 2 minutes, then add green beans and broccolini. Season with a pinch of salt and 1/4 tsp black pepper.

4. Sauté vegetables, stirring, until bright and just tender, 3–4 minutes total. Add cooked lentils and black beans to skillet to warm through for 1 minute. Remove from heat and keep warm.

5. When rice is done, fluff with a fork and transfer to a serving bowl or keep covered until plating.

6. In a medium bowl combine 1 lb ground beef, 1/4 cup fine breadcrumbs, 1 egg (for binder), 1 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp grated ginger and 1/2 tsp salt. Mix gently until just combined—avoid overworking to keep patties tender.

7. Divide mixture into 2 equal portions and form into round patties about 3/4-inch thick and slightly wider than your intended plate of rice (they will shrink slightly when cooked).

8. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add patties and cook undisturbed 3–4 minutes until a brown crust forms.

9. Flip patties and lower heat to medium. Cook another 3–5 minutes, pressing gently once to ensure even contact, until internal temperature reaches 155–160°F for medium-well (or cook to your preferred doneness). Transfer patties to a warm plate and tent with foil.

10. In the same skillet used for patties (leave any fond), add 1/4 cup low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic and 1 tablespoon brown sugar or honey. Stir to combine and bring to a gentle simmer over medium heat.

11. In a small bowl whisk 1/2 tsp cornstarch with 1 tablespoon water to make a slurry. Slowly whisk slurry into simmering sauce.

12. Let sauce simmer 1–2 minutes until slightly thickened and glossy. Stir in 1/2 teaspoon sesame oil. Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp water if too salty. Return cooked patties to the skillet and spoon glaze over them to coat, cooking 30–60 seconds so flavors meld.

13. In a small nonstick skillet, heat 1 teaspoon butter or oil over medium-low heat. Crack 2 eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For over-easy, carefully flip and cook an additional 20–30 seconds.

14. To assemble each serving: spoon 1/2 cup cooked 10-grain rice onto each plate. Arrange a warm beef patty on top of the rice, then place a fried egg atop the patty.

15. Spoon additional ginger soy glaze over the egg and patty, letting some run onto the rice. Arrange a portion of the mixed green beans, broccolini, carrots and warmed black & lentil beans alongside.

16. Garnish with sliced green onion, a sprinkle of toasted sesame seeds and microgreens or cilantro if desired. Serve immediately so yolk can act as a sauce.