Description
A classic island plate: steamed rice piled high, a savory beef patty, rich brown gravy, and a runny fried egg on top. Here’s the same recipe rewritten with fresh wording and clear steps.
Ingredients
Rice
- 2 cups medium-grain white rice
- 2 cups water
Brown gravy
- 2 cups beef stock
- 3 tbsp cornstarch
- 1 tsp onion powder
- 1 tsp shoyu (soy sauce)
- 1 tsp beef bouillon paste
- 1 tbsp heavy cream
Burger patties
- 2 lb (≈900 g) ground beef
- 1 large egg
- ¼ cup finely chopped onion
- ¼ cup panko breadcrumbs
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- Salt and black pepper, to taste
Eggs
- 6 large eggs
- A little oil for frying
- Salt and pepper, to season
Instructions
Rinse the rice under cold water until the rinse runs mostly clear. Combine the rinsed rice and 2 cups water in a rice cooker (or a pot). Cook according to your rice cooker’s instructions, or bring to a boil on the stove, then cover and simmer until tender. Keep warm.
In a medium saucepan, combine the beef stock with the cornstarch, onion powder, shoyu, and bouillon paste. Place over medium heat and whisk constantly until the mixture thickens into a glossy gravy. Remove from the heat and stir in the heavy cream. Taste and adjust seasoning if needed; keep the gravy warm while you finish the rest.
In a bowl, toss together the ground beef, egg, diced onion, panko, ketchup, mayonnaise, and a generous pinch of salt and pepper. Mix gently until just combined — overworking makes dense patties. Shape into 4–6 round patties (size depends on preference). Heat a skillet over medium-high and sear the patties 3–5 minutes per side, or until nicely browned and cooked through. Transfer to a plate and let rest briefly.
Add a little oil to a hot pan and fry the eggs to your liking. For the classic Loco Moco, cook until the whites are set but the yolks remain runny (over-easy or sunny-side-up). Season with salt and pepper.
Place a mound of rice on each plate, lay a beef patty over the rice, ladle warm brown gravy over the patty and rice, and finish by topping with a fried egg. Serve immediately so the yolk mixes into the gravy and rice.
Notes
- For extra umami, add a splash more shoyu to the gravy.
- If you want leaner patties, use 90/10 beef and add a touch more panko to keep them tender.
- Make the gravy ahead and reheat gently — whisk in a little hot stock if it gets too thick on standing.