Loco Moco Hawaii Classic

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A beloved Hawaiian plate-lunch classic born on the Big Island in the 1940s, the Loco Moco stacks steaming white rice, a juicy seasoned beef patty, rich beef gravy, and a sunny-side-up fried egg with a runny yolk. Each bite combines savory beef, silky egg, salty gravy, and tender rice into pure island comfort food.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 3 gSugar
• 40 gProtein
• 820 mgSodium
• 580 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice

• 2 cups uncooked short-grain white rice
• 3 cups water
• 1/2 teaspoon kosher salt

For the beef patties

• 1 1/2 lbs ground beef (80/20)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon neutral oil

For the brown gravy

• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 8 ounces cremini mushrooms, sliced (optional)
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• Salt and black pepper to taste

For the eggs and garnish

• 4 large eggs
• 1 tablespoon unsalted butter
• 2 green onions, thinly sliced
• Shredded lettuce or steamed white rice, for serving

Directions

1. Rinse the rice under cool water until clear, then combine with the 3 cups water and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 18 minutes. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.
2. Meanwhile, divide the ground beef into 4 equal portions (about 6 oz each) and gently shape into patties slightly wider than your bun (they will shrink). Season both sides with salt, pepper, and garlic powder; do not overwork the meat.
3. Heat the oil in a large cast-iron skillet over medium-high heat. Sear the patties 3 to 4 minutes per side for medium, until a deep brown crust forms. Transfer to a plate and tent loosely with foil.
4. Drain all but 1 tablespoon of fat from the skillet, then melt the butter over medium heat. Add the onion and mushrooms (if using) and cook 5 to 6 minutes until softened and lightly browned. Sprinkle in the flour and stir 1 minute to cook off the raw taste.
5. Slowly whisk in the beef broth, Worcestershire, and soy sauce, scraping up the browned bits from the pan. Simmer 3 to 4 minutes until thickened to a pourable gravy consistency. Season with salt and pepper, then return the patties (and any juices) to the skillet to warm through.
6. While the gravy finishes, melt the butter in a nonstick skillet over medium-low heat. Crack the eggs in one at a time and cook 3 to 4 minutes until the whites are set and the edges are crisp, but the yolks remain runny. Season lightly with salt.
7. To plate, mound about 3/4 cup of rice on each of 4 shallow bowls. Set a beef patty on top, spoon a generous amount of gravy over the patty, and finish with a fried egg. Garnish with sliced green onions.
8. Serve immediately while the yolk is still runny so it can be broken and mixed into the rice and gravy at the table.

Cook’s Notes

• Use short-grain or medium-grain Calrose rice for the authentic sticky texture; long-grain rice will not clump properly under the gravy.
• Gently form the patties without compressing the meat too tightly, and never press them with a spatula while cooking, or they will lose their juices.
• A runny yolk is essential; aim for whites that are fully set but yolks that jiggle when the plate is moved.
• For a richer gravy, deglaze the patty skillet with 2 tablespoons of red wine before adding the broth.
• Traditional diners sometimes add a scoop of macaroni salad alongside the loco moco for a true plate-lunch experience.

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