Is authentic loco moco traditionally breakfast or dinner?

Authentic loco moco can be enjoyed at any time of day. In Hawaii, it’s common as breakfast, lunch, or dinner, depending on mood and appetite. The combination of rice, beef, egg, and gravy makes it flexible and filling no matter when you serve it.

Why is my loco moco gravy too thick or too thin?

Gravy texture can change quickly. If it turns too thick, a small splash of warm beef stock will loosen it right up. If it’s too thin, keep stirring over low heat for another minute and it will thicken as it simmers.

Can I make loco moco ahead of time?

You can prepare the rice, beef patties, and gravy ahead and store them separately in the refrigerator. Reheat them gently before serving, and cook the eggs fresh for the best texture. Fresh eggs make a noticeable difference in the final dish.

What kind of rice is best for Hawaiian loco moco?

Plain white rice is the traditional and best choice. It stays fluffy and absorbs the gravy without competing with the other flavors. Heavily seasoned or specialty rice can distract from the balance of the dish.

Is it normal for the egg yolk to run into the gravy?

Yes, that’s part of what makes loco moco so comforting. The soft yolk blends into the gravy and rice, adding richness and flavor. If you prefer a firmer yolk, you can cook the egg longer, but the classic version keeps it soft.

Authentic Loco Moco – Classic Hawaiian Comfort Food

Name: Authentic Loco Moco
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: ½ cup uncooked white rice; Water, as needed for cooking rice; ½ pound ground beef; ½ tablespoon Worcestershire sauce; ¼ teaspoon seasoning salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ¾ cup beef stock; 2 teaspoons soy sauce; ½ teaspoon Worcestershire sauce; 1 teaspoon ketchup; 2½ teaspoons cornstarch; 2 large eggs; 2 tablespoons unsalted butter; Salt, to taste; Black pepper, to taste; Sliced green onions, optional

Description

A comforting authentic loco moco made with fluffy white rice, a juicy beef patty, rich brown gravy, and a soft fried egg. A simple Hawaiian favorite that works for breakfast, lunch, or dinner.

Ingredients

Scale

½ cup uncooked white rice
Water, as needed for cooking rice
½ pound ground beef (80/20)
½ tablespoon Worcestershire sauce
¼ teaspoon seasoning salt
½ teaspoon garlic powder
¼ teaspoon black pepper
¾ cup beef stock
2 teaspoons soy sauce
½ teaspoon Worcestershire sauce
1 teaspoon ketchup
2½ teaspoons cornstarch
2 large eggs
2 tablespoons unsalted butter, divided
Salt, to taste
Black pepper, to taste
Sliced green onions, optional

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Instructions

Cook the white rice according to package directions and keep it covered and warm.
In a bowl, gently mix the ground beef with Worcestershire sauce, seasoning salt, garlic powder, and black pepper.
Form the mixture into two evenly sized patties.
Heat a skillet over medium heat and cook the patties until browned on both sides and cooked through, then set aside to rest.
In a saucepan, whisk together beef stock, soy sauce, Worcestershire sauce, ketchup, and cornstarch until smooth.
Place the saucepan over low heat, add 1 tablespoon butter, and stir constantly until the gravy thickens to a spoon-coating consistency.
In a clean skillet, melt the remaining butter over medium heat and fry the eggs until the whites are set and yolks remain soft.
Divide the hot rice between two plates, top each with a beef patty and fried egg, then spoon warm gravy over everything and garnish with green onions if desired.

Notes

For juicier patties, avoid overmixing the beef.
If the gravy becomes too thick, thin it with a splash of warm beef stock.
Eggs are best cooked fresh just before serving for the best texture.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Beef
Method: Stovetop
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl
Calories: 655
Sugar: 4 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 21 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 265 mg