Loco Moco Recipe

White plate filled with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty and runny fried egg and garnished with sliced green onion.

4.93 from 14 votes

Loco Moco is a quick and easy classic Hawaiian comfort food perfect for breakfast, lunch, or dinner. Made with fluffy white rice topped with a hearty beef hamburger patty smothered in an onion and mushroom gravy and topped with a delicious fried egg. So good!

Prep Time15

Cook Time30

Total Time45

Course: Beef, Brunch, Dinner, Main Course

Cuisine: American

Keyword: Loco Moco, Loco Moco Recipe, What is Loco Moco

Servings: servings

Author: Jessica Randhawa

Ingredients

For the Beef Patties

1 pound ground beef 80/20 ground chuck recommended
1 tablespoon soy sauce
2 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon salt
2 tablespoon Olive oil

For the Vegetables

2 tablespoon butter
1 large yellow onion sliced
8 ounces baby portabella mushrooms sliced
2 cloves garlic minced

For the Gravy

2 cups low-sodium beef broth or beef stock
¼ cup low-sodium soy sauce
1 tablespoon cornstarch
½ teaspoon Worcestershire sauce
¼ teaspoon Ground black pepper

For the Eggs

4 large eggs
1 tablespoon olive oil or butter
salt and black pepper to taste
2-3 cups cooked white rice

US Customary - Metric

Instructions

In a large bowl, combine the ground beef, soy sauce, parsley, garlic powder, onion powder, Worcestershire sauce, pepper, and salt. Mix well. Then form into 4 equally sized patties that are around ½-inch thick.
Heat the olive oil in a large skillet set over medium-high heat. Add the prepared beef patties to the skillet and cook for 4-5 minutes on each side or until they are cooked to your desired doneness. Remove the patties from the skillet and set aside.
Using the same skillet, melt the butter over medium heat. Add the onions and cook for approximately 3-4 minutes or until translucent. Then add the sliced mushrooms. Cook both the onions and mushrooms for 10-15 minutes, or until starting to caramelize. Add the garlic and cook for 30 seconds, or until fragrant.
In a large measuring cup or bowl, whisk the beef broth, soy sauce, cornstarch, Worcestershire sauce, and black pepper until combined. Pour over the onions and mushrooms, whisking well to combine. Bring to a simmer and cook until the gravy thickens.
In a separate skillet, heat the olive oil (or butter) over medium heat, crack two eggs into the skillet, and season with salt and pepper. Fry the eggs without moving them for around 4-5 minutes, or until the whites are cooked but the yellows are still runny.
To serve, place a scoop of cooked rice on a plate and top with a spoonful of gravy, a burger patty, and a fried egg. Garnish with freshly chopped green onions. Repeat for the remaining bowl(s).

Notes

Store leftovers in separate airtight containers, if possible. Transfer to the refrigerator for up to 2-3 days. Reheat in the microwave or on the stove before serving.

Nutrition