Loco Moco

Why You’ll Love This Recipe

Loco Moco is simple, bold, and incredibly comforting. It’s quick to prepare with everyday ingredients but delivers the kind of flavor and satisfaction that makes it a go-to for breakfast, lunch, or dinner. Whether you’re looking to try something new or craving something savory and hearty, Loco Moco hits all the right notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Worcestershire sauce
• Cooked white rice
• Eggs
• Butter or oil (for frying)

For the gravy:

• Beef broth
• Soy sauce
• Worcestershire sauce
• Cornstarch (or flour)
• Water
• Butter
• Salt
• Pepper

Directions

1. In a bowl, season the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix until just combined and form into patties.
2. Heat a skillet over medium heat and cook the patties until browned and cooked through. Set aside.
3. In the same skillet, melt butter and whisk in cornstarch (or flour) to create a roux.
4. Slowly pour in beef broth, soy sauce, and Worcestershire sauce, whisking constantly to avoid lumps.
5. Simmer until the gravy thickens. Taste and season with salt and pepper if needed.
6. In a separate pan, fry the eggs sunny-side-up or to your preferred doneness.
7. To assemble, place a scoop of cooked white rice on a plate, top with a hamburger patty, ladle over the gravy, and finish with a fried egg.
8. Serve hot and enjoy immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spam Loco Moco: Replace the beef patty with grilled Spam for a traditional island variation.
• Mini version: Use smaller patties and serve as sliders or tapas-style appetizers.
• Vegan version: Use plant-based patties, dairy-free gravy, and a tofu “egg” or omit the egg.
• Spicy kick: Add sriracha or chili flakes to the gravy for a spicy twist.
• Gravy upgrade: Sauté onions and mushrooms into the gravy for extra depth and texture.

Storage/Reheating

Store the components separately in airtight containers in the refrigerator for up to 3 days.

To reheat, warm the rice and beef patty in the microwave or on the stovetop. Reheat the gravy in a saucepan over low heat, adding a splash of water if it thickened too much. Fry a fresh egg just before serving for the best texture.

Freezing is not recommended for the eggs, but you can freeze cooked patties and gravy for up to 2 months.

FAQs

What kind of rice is best for Loco Moco?

Steamed white rice, preferably medium or short-grain, is traditional and works best.

Can I use store-bought gravy?

Yes, but homemade gravy gives the dish much more flavor and a fresher taste.

How do I keep the beef patties juicy?

Don’t overmix the meat, and avoid pressing down on the patties while cooking.

What kind of egg is traditional for Loco Moco?

A sunny-side-up egg is most traditional, but over-easy or even poached works too.

Can I make it gluten-free?

Yes, use tamari instead of soy sauce and cornstarch instead of flour for the gravy. Be sure to check all ingredient labels.

Is Loco Moco eaten for breakfast or dinner?

Both! It’s a versatile dish that’s enjoyed at any time of day in Hawaii.

Can I use ground turkey or chicken?

Yes, but beef is traditional. Using other meats will change the flavor profile slightly.

Loco Moco

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Loco Moco is a Hawaiian comfort food favorite made with rice, a juicy hamburger patty, rich brown gravy, and a fried egg on top. Hearty, savory, and satisfying, it’s a dish enjoyed for breakfast, lunch, or dinner across the islands.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Hawaiian
• Diet: Low Salt

Ingredients

• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 4 cups cooked white rice
• 4 eggs
• 1 tbsp butter or oil (for frying)
• For the gravy:
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp cornstarch (or flour) mixed with 2 tbsp water
• 2 tbsp butter
• Salt and black pepper, to taste

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Instructions

1. Season ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently and form into 4 patties.
2. Cook patties in a skillet over medium heat until browned and fully cooked. Set aside.
3. In the same skillet, melt butter and whisk in cornstarch slurry (or flour) to create a roux.
4. Gradually add beef broth, soy sauce, and Worcestershire sauce, whisking constantly until thickened. Season to taste.
5. In a separate pan, fry the eggs sunny-side-up or to your preferred doneness.
6. To assemble, place a scoop of rice on each plate, top with a beef patty, ladle over gravy, and finish with a fried egg.
7. Serve hot and enjoy immediately.

Notes

• For best flavor, don’t overmix the beef when forming patties.
• Use short- or medium-grain rice for authentic texture.
• Fry eggs just before serving to keep yolks runny and fresh.

Nutrition

• Serving Size: 1 bowl
• Calories: 640
• Sugar: 3g
• Sodium: 980mg
• Fat: 34g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 280mg