Loco Moco Recipe
This 30-minute Loco Moco Recipe features a hamburger patty stacked high over rice, a delicious mushroom sauce, and a fried egg.
Ingredients
- 1/2 peeled small diced sweet onion
- 2 finely minced cloves of garlic
- 2 pounds 80/20 ground beef
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons oil
- 8 ounces sliced cremini mushrooms
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 5 eggs
- 5 cups cooked jasmine rice
- ¼ cups sliced green onions
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the onion, garlic, beef, 1 tablespoon of soy sauce, and Worcestershire sauce to a large bowl and mix until completely combined. Form the mixture into 5 patties, season on both sides with salt and pepper, and set on a plate.
- Add the oil to a very large frying pan over medium heat. Once it begins to smoke lightly add the hamburger patties in and cook for 3-4 minutes per side or until well browned on each side.
- Set the hamburger aside. Drain off ½ of the oil used to cook the ground beef into a small frying pan and set the small pan aside.
- In the same large frying pan over medium heat, add the mushrooms and cook for 3 to 4 minutes or until lightly browned.
- Add in the flour and stir it in until it is completely combined,
- Pour in the beef stock and the remaining 1 tablespoon of soy sauce, and cook for 3-4 more minutes over medium heat until it becomes thick like gravy.
- Add back in the cooked meat patties and simmer over low heat.
- Fry the eggs 1 at a time in the small frying pan in the rendered meat fat over medium heat for 30 seconds for a sunny-side-up egg.
- Serve the beef patties and mushroom sauce over top of the cooked jasmine rice and top off with the fried egg and garnish with sliced green onions.
Notes
Make-Ahead: You can make this recipe up to 2 hours ahead. Cook the hamburger patties in the gravy and hold them over very low simmering heat, keeping the rice warm.
How to Store: Keep the meat and gravy separate from the rice, and cover and keep in the refrigerator for up to 5 days. Do the same and keep it in the freezer for up to 2 months.
How to Reheat: Add the desired beef and gravy to a saucepan and heat over low heat until hot.
If the sauce is not to your desired thickness, before adding the cooked patties, add in a little slurry (2 tablespoons cornstarch mixed with 1 tablespoon water).
Since there was a lot of oil in the pan after cooking the hamburger patties, I drained half of it into a small skillet and used it to fry the egg.
When browning the meat patties before removing them from the pan to make the gravy, they do not need to be fully cooked through.
Cook the fried egg to your desired amount of doneness. It is recommended that the yolk be runny.
While personal preference, I’m a fan of fluffy rice. Often, when cooking rice on the stovetop, it becomes soggy and overcooked. It’s my professional opinion that most package recipes for rice overcompensate for the amount of water, causing this overcooked result.
Since most long-grain rice recipes have a standard ratio of 1 ½ part water to 1 part rice, I counter that by doing a 1 ¼ part water to 1 part rice. Stick with this proportion for delicious fluffy rice.
Nutrition
Calories: 838kcalCarbohydrates: 55gProtein: 46gFat: 47gSaturated Fat: 16gCholesterol: 293mgSodium: 808mgPotassium: 1074mgFiber: 2gSugar: 4gVitamin A: 287IUVitamin C: 3mgCalcium: 104mgIron: 6mg