Loco Moco

What is Loco Moco?

Loco Moco is a Hawaiian comfort food dish made with white rice, a hamburger patty, brown gravy, and a fried egg. You’ll find it on menus all over Hawaii, from casual diners to plate lunch spots, and it is just as good for breakfast as it is for lunch or dinner.

The dish is said to have started in Hilo, Hawaii in 1949 when a group of hungry teenagers asked for something inexpensive, hot, filling, and different from a sandwich. The original version was simple: rice, hamburger patty, gravy, and an egg. That classic combination is still what makes Loco Moco so good today.

Ingredients You’ll Need

• Calrose rice: This short-grain rice is slightly sticky and holds up well under the gravy. Sushi rice or another short-grain white rice also works.
• Ground beef: I like 80/20 ground beef because it makes juicy patties with good flavor.
• Fine sea salt and black pepper: Simple seasoning lets the beef, gravy, and rice shine.
• Eggs: Sunny-side up is the classic choice because the runny yolk mixes into the gravy and rice.
• Green onions: A fresh garnish that adds color and a little bite at the end.
• Vegetable oil: Use this for cooking the patties and sautéing the vegetables.
• Yellow onion and mushrooms: These cook into the gravy and add extra flavor, texture, and richness.
• Soy sauce: Adds salty, savory flavor to the mushroom gravy.
• Beef broth: The base of the gravy. Use a good-quality broth or stock if you can.
• Cornstarch and water: Mixed together into a slurry to thicken the gravy until it is glossy and smooth.

Ingredient Additions and Substitutions

• Use beef stock instead of broth for a deeper gravy flavor.
• Swap mushrooms with cremini, shiitake, or leave them out if you don’t love mushrooms.
• Add Worcestershire sauce to the beef patties or gravy for a little extra savory flavor.
• Use coconut aminos in place of soy sauce if needed.
• Try a different patty such as turkey, chicken, or a plant-based burger.
• Make it with Spam by pan-frying slices and using them in place of the hamburger patty.
• Use cauliflower rice for a lower-carb version.
• Add garlic powder or minced garlic to the patties if you like a little more seasoning.
• Use a roux instead of cornstarch if you prefer a flour-thickened gravy. Cook flour with the pan drippings or butter before adding the broth.

How to Make Loco Moco

1. Make the rice. Start by cooking the rice since this is the base of the dish. Two cups of cooked rice makes two servings. Keep it warm while you make the patties, gravy, and eggs.

2. Make the beef patties. Form the beef into two flat patties and sprinkle both sides with salt. Cook in an oiled skillet to your desired doneness, letting the patties get a nice crust. Try to flip them only once, then cover with foil to keep warm.

3. Sauté the onions and mushrooms. In the same pan, keep the browned bits for extra flavor. Add oil if needed, then sauté the onions for 2 to 3 minutes. Add the mushrooms and soy sauce, then cook until the mushrooms are golden and the onions are soft.

4. Make the gravy. Add beef broth and soy sauce to the skillet and bring to a simmer. Whisk water and cornstarch into a slurry, then slowly whisk it into the broth until the gravy thickens. Add more broth to thin or more slurry to thicken, then season with black pepper.

5. Cook the eggs. In a separate nonstick skillet, cook two sunny-side-up eggs. You can cook the eggs however you like, but for a traditional Loco Moco, you want a runny yolk so it can mix into the gravy and rice.

6. Assemble the Loco Moco. Start with a scoop of warm rice on the bottom, then add the beef patty. Spoon the gravy over the top and finish with the fried egg. Serve right away while everything is warm.

Recipe Tips

• Use the same skillet for the patties and gravy. The browned bits left from the beef add so much flavor to the gravy.
• Don’t overwork the beef. Shape the patties gently so they stay juicy instead of tough.
• Make the patties wide and flat. They will shrink as they cook, so make them slightly larger than you want them to be when served.
• Use warm rice. Cold rice won’t soak up the gravy the same way, and warm rice makes the whole dish taste better.
• Whisk the cornstarch with cold water first. Don’t add dry cornstarch straight into the hot pan or it can clump.
• Adjust the gravy thickness. If it is too thick, add a splash of beef broth. If it is too thin, whisk in a little more cornstarch slurry.
• Keep the yolk runny if you can. When the yolk breaks into the gravy and rice, it makes the whole dish extra creamy.
• Taste before serving. Soy sauce and broth can vary in saltiness, so taste the gravy before adding extra salt.
• Make it your own. Loco Moco is great with Spam, bacon, sausage patties, or leftover grilled burgers.

Frequently Asked Questions

Make Ahead and Storage

• Make ahead: You can make the beef patties and gravy ahead of time and store them in the refrigerator. For the best texture, make the rice and eggs fresh when you are ready to serve.
• Storing: Store the rice, patties, gravy, and eggs separately in airtight containers in the refrigerator. The patties and gravy will keep well for up to 3 days.
• Freezing: Freeze the cooked patties and gravy for up to 2 months. I don’t recommend freezing the fried eggs.
• Reheating: Reheat the patties and gravy in a saucepan over low heat until warmed through. Add a splash of broth if the gravy is too thick. Reheat rice separately, then cook fresh eggs right before serving.

Pairing Ideas

Loco Moco is hearty enough to stand on its own, but it is so good with a few Hawaiian-style sides. Serve it with Hawaiian Macaroni Salad, Spam Musubi, Shoyu Chicken, Pani Popo or Chicken Long Rice sides. And if you’re like me and need a little sweet to balance all that savory, pair it with a slice of rich Chocolate Haupia Pie or some refreshing Hawaiian Guava Cake. Paradise on a plate!