Authentic Loco Moco Recipe: A Taste of Hawaiian Comfort at Home

If you’ve ever visited Hawaii—or just daydreamed about it—you know there’s something magical about the food. Every bite feels like a warm breeze off the ocean, rich with flavor and history. Among the islands’ most iconic comfort dishes is the loco moco recipe, a humble yet deeply satisfying meal that perfectly captures the heart of Hawaiian cuisine.

Imagine a plate piled high with fluffy rice, a juicy hamburger patty, rich brown gravy, and a perfectly fried egg with a runny yolk. It’s simple, indulgent, and surprisingly easy to make in your own kitchen. Whether you’re craving a taste of the islands or just looking for a hearty meal that hits all the right notes, this loco moco recipe delivers the perfect balance of savory, creamy, and cozy.

Origin & Background: What Is Loco Moco?

The story of loco moco starts in Hilo, Hawaii, back in the late 1940s. Local teenagers wanted an affordable, filling meal that didn’t take long to prepare. A small diner answered the call by layering rice, a hamburger patty, and gravy—then topping it with a fried egg. The quirky name “loco moco” stuck, and a legend was born.

Since then, this dish has become a staple across Hawaii and beyond. It’s often found in local diners, beach cafés, and even upscale restaurants that give it a gourmet twist. Think of it as the Hawaiian cousin of Southern biscuits and gravy—rich, hearty, and made to comfort you after a long day.

You’ll find countless variations today: teriyaki loco moco, Spam loco moco, even seafood versions. But at its core, the dish is still a humble bowl of rice, meat, and gravy—made with love and meant to satisfy.

Authentic Loco Moco Recipe

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• Author: Maha Al-Sayed
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Loco Moco recipe is a Hawaiian comfort food classic featuring fluffy rice, a juicy beef patty, rich brown gravy, and a runny fried egg. It’s a hearty, satisfying meal that combines savory, creamy, and umami flavors—perfect for breakfast, lunch, or dinner.

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Ingredients

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• 2 cups cooked short-grain white rice (Calrose or jasmine)

• 1 lb ground beef (80/20 blend)

• ½ small onion, finely chopped

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ¼ teaspoon salt

• 1 tablespoon vegetable oil

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups beef broth

• 1 teaspoon Worcestershire sauce

• 2 large eggs

• Optional: sliced green onions, crispy onions, or sriracha for garnish

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Instructions

1. Cook the Rice: Rinse the rice until the water runs clear. Cook using a rice cooker or stovetop method, then let rest for 5 minutes.

2. Prepare the Patties: In a bowl, mix ground beef, onion, soy sauce, garlic powder, pepper, and salt. Form into 4 even patties, pressing a small dimple in the center of each.

3. Cook the Patties: Heat oil in a skillet over medium-high heat. Fry patties 4–5 minutes per side until browned and cooked through. Remove and keep warm.

4. Make the Gravy: In the same pan, melt butter in the drippings. Whisk in flour and cook for 1 minute. Gradually add beef broth, whisking to prevent lumps. Stir in Worcestershire sauce and simmer 3–5 minutes until thickened.

5. Fry the Eggs: In a clean pan, cook eggs sunny-side up or over-easy so yolks remain runny.

6. Assemble: Place rice on a plate, top with a beef patty, spoon over the gravy, and finish with a fried egg. Garnish with green onions or crispy onions if desired.

Notes

Avoid overmixing the beef to keep the patties juicy.

For a thicker gravy, simmer longer; for thinner, add a splash of broth.

Serve immediately to enjoy the best texture and warmth.

Patties and gravy can be prepared in advance and reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Fried and Stovetop
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 plate
• Calories: 680 kcal
• Sugar: 2 g
• Sodium: 810 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 275 mg

Ingredients & Equipment for Classic Loco Moco

Before you start cooking, gather your ingredients and tools. The magic of this dish lies in how ordinary ingredients come together to create extraordinary comfort.

Ingredients

• 2 cups cooked short-grain white rice (Calrose or jasmine)
• 1 lb ground beef (80/20 blend works best for flavor)
• ½ small onion, finely chopped
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 tablespoon vegetable oil (for frying patties)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• 1 teaspoon Worcestershire sauce
• 2 large eggs
• Optional: sliced green onions, crispy onions, or sriracha for garnish

Equipment

• Nonstick skillet or cast-iron pan
• Saucepan for gravy
• Rice cooker or pot
• Spatula, whisk, and mixing bowl

Having everything ready before you start (a little “mise en place”) makes the cooking process seamless.

Step-by-Step Instructions

Cook the Rice

Start by cooking your rice. If you’re using a rice cooker, rinse the rice thoroughly until the water runs clear, then cook according to the instructions. If cooking on the stovetop, bring 2 cups of rice and 2½ cups of water to a boil, then cover and simmer on low for about 15 minutes. Let it rest for five minutes to get that fluffy texture.

Form and Cook the Patties

In a bowl, combine ground beef, onion, soy sauce, garlic powder, pepper, and salt. Mix gently—overmixing makes the patties tough. Form into 4 even patties and press a small dent in the center of each (this helps them cook evenly).

Heat vegetable oil in a skillet over medium-high heat. Add patties and cook for about 4–5 minutes per side until browned and cooked through. Remove from the pan and keep warm.

Make the Gravy

Using the same pan, lower the heat and melt butter in the drippings. Whisk in flour and cook for about 1 minute to create a roux. Slowly add beef broth, whisking constantly to avoid lumps. Add Worcestershire sauce and a pinch of black pepper. Simmer until the gravy thickens, about 3–5 minutes. Taste and adjust seasoning if needed.

Fry the Eggs

In a clean skillet, fry the eggs sunny-side up or over-easy. The runny yolk is part of the experience—it mixes beautifully with the gravy and rice.

Assemble Your Loco Moco

Place a generous scoop of rice on each plate, top it with a beef patty, spoon the warm gravy over it, and finish with a fried egg on top. Sprinkle green onions or crispy onions if you like a little crunch.

Nutritional Info & Calorie Breakdown

A classic serving of loco moco clocks in around 600–700 calories, depending on portion size and gravy richness. You’ll get a solid balance of protein from the beef and eggs, plus energy-packed carbs from the rice.

While it’s definitely a hearty meal, you can lighten it up by using leaner beef, brown rice, or less gravy. The dish’s high protein content makes it surprisingly satisfying, so even smaller portions will leave you full.

Dietary Variations & Substitutions

Every kitchen has its preferences, and the beauty of this loco moco recipe is how easily it adapts to different diets.

Vegan or Vegetarian

Swap the beef patty for a plant-based burger or a grilled portobello mushroom. For gravy, use vegetable broth and thicken it with cornstarch instead of butter and flour. Replace the egg with a tofu scramble or vegan fried egg substitute.

Gluten-Free

Use gluten-free flour or cornstarch to make the gravy and check that your soy sauce is labeled gluten-free (or use tamari). The rest of the ingredients are naturally gluten-free.

Low-Calorie

Opt for ground turkey or chicken instead of beef, and reduce the amount of rice. You can also use cauliflower rice and a lighter gravy made with broth and minimal fat.

Halal

Ensure the beef and broth are certified halal. Avoid sauces containing alcohol or non-halal additives. You can also use halal-certified soy sauce and seasonings for peace of mind.

These small tweaks let you enjoy the comforting essence of loco moco no matter your dietary lifestyle.

Tips, Tricks & Common Mistakes

Getting that perfect loco moco balance is all about timing and texture. Here are a few tips to make yours restaurant-worthy:

• Don’t overwork the beef mixture—gentle handling keeps the patties juicy.
• Whisk the gravy continuously so it stays smooth and lump-free.
• If your gravy gets too thick, a splash of broth will loosen it back up.
• Fry the eggs last so the yolks stay warm and glossy when you plate them.
• Serve immediately—this dish is all about that moment when the yolk breaks and runs into the gravy.

Serving Suggestions & Pairings

In Hawaii, loco moco often comes with a side of creamy macaroni salad or a simple green salad to balance the richness. You can also pair it with sautéed vegetables, kimchi, or even pineapple slices for a touch of sweetness.

It’s a meal that works any time of day—breakfast, lunch, or dinner. For brunch, add a splash of hot sauce. For dinner, pair it with a cold beer or iced tea. However you serve it, the combination of rice, gravy, and egg is pure comfort in a bowl.

Every bite of loco moco reminds you that simple ingredients can create something unforgettable. Whether it’s your first time trying this Hawaiian classic or a nostalgic return to the flavors of the islands, this loco moco recipe is comfort food done right—warm, satisfying, and made with heart.

FAQ

What gives loco moco its name?

The name loco moco comes from Hawaii in 1949. Teenagers at the Lincoln Grill asked for a hearty bowl of rice, a hamburger patty, and gravy, and one of the teens nicknamed “Crazy” inspired “loco.” “Moco” was added because it rhymed and sounded fun. Over time, that quirky name stuck.

Can I make loco moco ahead of time?

Yes — you can prepare the patties and gravy a day or two in advance and refrigerate them. When you’re ready to eat, gently reheat the components (rice, patties, gravy) and cook fresh eggs just before serving to keep textures intact.

How do I get that perfect runny yolk but fully cooked egg whites?

Use medium heat and a nonstick skillet. Crack the egg into the pan and cover it with a lid for 30–60 seconds. The steam helps cook the whites without overcooking the yolk. You’ll want the whites set but yolks soft so they blend into the gravy and rice nicely.

Can I substitute different proteins (like turkey or plant-based) in loco moco?

Absolutely. You can use lean ground turkey or chicken, or go plant-based with a meat substitute like Beyond or Impossible burger. Just adjust seasoning a bit, and use the same cooking steps. The same goes for gravy — you can even swap in vegetable broth to keep flavors rich.

Is loco moco naturally gluten-free?

Not always—but it can be. Use gluten-free flour or cornstarch for your gravy, and choose soy sauce (or tamari) that’s labeled gluten-free. Also double-check any broth or seasoning labels. With those swaps, you can enjoy a gluten-free version without sacrificing flavor.