Loco Moco Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes (or according to package). Do not lift the lid during cooking.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

In a mixing bowl combine 1 lb ground beef, 1/2 cup finely chopped onion, 1 tsp minced garlic, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 2 tbsp breadcrumbs, 1 egg, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands until just combined—do not overwork.

Divide the mixture into two equal portions (for large patties) or three for smaller patties. Shape each portion into a compact round patty about 3/4 inch thick, making a slight indentation in the center with your thumb (helps prevent doming).

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add patties, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms.

Flip patties and reduce heat to medium. Cook another 3–4 minutes for medium doneness (adjust time if you prefer more or less). If using thicker patties, cover briefly and cook additional 1–2 minutes. Remove patties to a plate and keep warm; reserve drippings in the pan for the gravy.

If there is more than about 1 tablespoon fat in the skillet, spoon off excess leaving about 1 tbsp along with meat drippings. Place skillet over medium heat and add 2 tbsp unsalted butter. Once melted, sprinkle in 2 tbsp flour and whisk constantly to form a roux; cook 1–2 minutes until it turns light golden and loses raw flour smell.

Gradually pour in 2 cups beef stock while whisking to prevent lumps. Scrape up any browned bits from the pan for flavor.

Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/4 tsp salt. Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens to a sauce-like consistency. Taste and adjust seasoning.

If gravy becomes too thick, whisk in a splash of water or additional stock to reach desired consistency. Keep warm on low heat.

When gravy is nearly ready and rice is fluffed, heat 1 tbsp butter or oil in a nonstick skillet over medium heat.

Crack eggs into the pan (cook two at a time). For sunny-side-up: cook until whites are set but yolks remain runny, about 2–3 minutes; to baste, spoon hot oil or a little melted butter over the whites. For over-easy: cook 1–2 minutes then carefully flip and cook 15–30 seconds more.

To assemble: divide warm rice between two plates (about 1/2 cup cooked rice per serving if making two servings from 1 cup dry). Place one cooked hamburger patty atop each rice mound.

Generously spoon brown gravy over each patty and rice, covering the patty and allowing some gravy to pool around the rice.

Top each patty with a fried egg (one egg per serving). Sprinkle sliced green onions and freshly ground black pepper over the eggs and gravy.

Serve immediately so yolks remain runny and gravy is hot.