Jul 14 2026
Restaurants›Paniolos Kailua›Loco Moco Recipe

Loco Moco Recipe

Inspired by Paniolos Kailua
Time45m
Serves2

Rice topped with a hamburger patty, fried egg, and brown gravy.

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Ingredients

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Rice

Hamburger Patty

Fried Egg

Brown Gravy

Method

Cook Rice

  1. 1

    Prepare the Rice

    In a medium saucepan, combine 1 cup of white rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over medium-high heat.

  2. 2

    Simmer the Rice

    Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare Hamburger Patty

  1. 3

    Make the Patty Mixture

    In a bowl, combine 1 lb of ground beef, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of salt, and 1 tsp of black pepper. Mix until well combined.

  2. 4

    Form and Cook Patties

    Shape the mixture into two equal-sized patties. Heat 1 tbs of olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until they reach your desired doneness.

Fry Eggs

  1. 5

    Cook the Eggs

    In a separate skillet, melt 1 tbs of butter over medium heat. Crack 2 eggs into the skillet and fry them until the whites are set and the yolks are cooked to your preference, about 3-4 minutes.

Make Brown Gravy

  1. 6

    Prepare the Roux

    In the same skillet used for the hamburger patties, melt 2 tbs of butter over medium heat. Stir in 2 tbs of all-purpose flour and cook, stirring constantly, for about 1-2 minutes until the mixture becomes golden brown.

  2. 7

    Add Broth and Season

    Gradually whisk in 2 cups of beef broth, ensuring no lumps form. Stir in 1 tbs of soy sauce, 1 tsp of salt, and 1 tsp of black pepper. Bring to a simmer and cook until thickened, about 5 minutes.

Assemble Loco Moco

  1. 8

    Plate the Dish

    On a plate, place a serving of the cooked rice. Top with a hamburger patty, a fried egg, and generously ladle brown gravy over the top. Serve hot.

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