This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.

Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Gravy:

Directions

Instructions Checklist
  • Season patties with salt, pepper, and cayenne.

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  • Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.

  • Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.

  • Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.

  • Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.

  • Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.

Chef's Notes:

I do recommend using a thinner patty, around 4 ounces, which will make this easier to eat, as well as provide a better beef-to-rice-to-gravy ratio. I had a pound of meat and decided to make two portions, but in hindsight I should have saved half for something else.

The beef patty is standard, but SPAM(R) is also used, as is roast pork, and even seafood.

Nutrition Facts

608 calories; 24.7 g total fat; 267 mg cholesterol; 963 mg sodium. 59.6 g carbohydrates; 33.5 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/17/2019
I made this and it turned out pretty well. The only change was to use a brown rice/wild rice blend since we can't eat white rice any more. My burgers were 4-5 ounces so I put two on the plate topped with the egg. I let my gravy get fairly thick and I only used 1 tsp of sugar. This is a good and filling meal. Read More
(3)

Most helpful critical review

Rating: 3 stars
05/01/2019
I usually LOVE your recipes/videos. Sadly, I was disappointed with your rendition of Loco Moco. This Hawaii girl has NEVER had Loco Moco without lots of carmelized onions layered over the ground beef/fish/spam. The gravy was too salty without the addition of sweet carmelized onions to offset the saltiness. I think you took a simple dish and made it way mo complex than it has to be. Come on over and I will make you real Loco Moco ;) Read More
(4)
20 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/17/2019
I made this and it turned out pretty well. The only change was to use a brown rice/wild rice blend since we can't eat white rice any more. My burgers were 4-5 ounces so I put two on the plate topped with the egg. I let my gravy get fairly thick and I only used 1 tsp of sugar. This is a good and filling meal. Read More
(3)
Rating: 3 stars
05/01/2019
I usually LOVE your recipes/videos. Sadly, I was disappointed with your rendition of Loco Moco. This Hawaii girl has NEVER had Loco Moco without lots of carmelized onions layered over the ground beef/fish/spam. The gravy was too salty without the addition of sweet carmelized onions to offset the saltiness. I think you took a simple dish and made it way mo complex than it has to be. Come on over and I will make you real Loco Moco ;) Read More
(4)
Rating: 4 stars
04/17/2019
I made this and it turned out pretty well. The only change was to use a brown rice/wild rice blend since we can't eat white rice any more. My burgers were 4-5 ounces so I put two on the plate topped with the egg. I let my gravy get fairly thick and I only used 1 tsp of sugar. This is a good and filling meal. Read More
(3)
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Rating: 4 stars
05/15/2019
Mushroom gravy...yum Read More
Rating: 5 stars
05/06/2019
I used liquid amino instead of soy sauce. Read More
Rating: 5 stars
06/27/2019
As we sat down to eat I realized I forgot the ketchup. My hubby loved it anyway. He said it was a definite keeper. We love dishes with fried eggs. The eggs brought this dish up from a 3-4 star to a 5 star dish. Read More
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Rating: 5 stars
04/03/2020
I have made this twice now, and it turned out amazing both times. The gravy has a great depth of flavor. I've just used minute rice each time, but I have tried to elevate it a little with seasoning. The most recent time I made it, I added garlic/onion powder, turmeric, sage, thyme, and a little chili oil. It was beautifully aromatic, and complemented the patty and gravy well! Read More
Rating: 5 stars
04/23/2020
So yummy! I halved the sugar and I shouldn’t have. It could use the sweetness to send it over edge of yumminess! So don’t skip the sugar. But it’s still good either way Read More
Rating: 5 stars
08/28/2019
My son just recently realized he likes sunny-side up eggs. So when I saw this recipe required sunny-side up eggs, on top of a burger, on top of a bed of rice... (ALL favorite foods) .. It was a no brainer and we have a new addition to our menu. side note - I had leftover sauce and used it to sprinkle on top of some plain, sauted shrimp & veggies i had the following day for lunch - not bad! Read More
Rating: 5 stars
02/07/2020
Easy to make, a great fusion, one plate meal, added baby bok choy, yummy! Read More