Make this Hawaiian loco moco at home: a juicy beef patty served over steamed rice, smothered with a rich brown gravy and finished with a runny fried egg. This classic island comfort dish is simple to prepare and perfect for any meal.
Loco moco stacks steamed sticky rice, a well-seasoned beef patty, savory brown gravy and a sunny-side-up egg. It’s quick to make, comforting, and easily adapted to what you have on hand.
Table of Contents
- What is loco moco?
- Loco Moco Recipe
- Ingredients
- How to cook loco moco
- How to serve this Hawaiian loco moco recipe
- Storage
- Frequently Asked Questions
- What to serve with loco moco
- More Hawaiian recipes
What is loco moco?
Loco moco is a Hawaiian comfort dish created in the 1940s that layers cooked white rice, a hamburger-style beef patty, brown gravy and a fried egg. It began as an affordable, filling meal and has become a staple across the islands. The beauty of loco moco is its simplicity and satisfying combination of textures and flavors: tender rice, savory meat, silky gravy and a runny yolk that melds everything together.
I live in Las Vegas, where many people with Hawaiian roots keep these flavors alive. This version is straightforward and focuses on techniques that yield juicy patties and smooth gravy.
Loco Moco Recipe
Ingredients
- 2 cups uncooked white rice (short-grain or medium-grain recommended)
- 2 cups water (for rice)
- 1 lb ground beef, 80/20 blend
- 2 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 1 tbsp olive oil (plus 2 tsp for frying eggs)
- 1 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp butter
- 4 eggs
- 2 green onions, sliced for garnish
Instructions
- Cook the rice: Rinse the rice under cool water until the water runs mostly clear. Combine rinsed rice and 2 cups water in a rice cooker or a pot with a tight-fitting lid and cook until tender.
- Shape and season patties: Divide the ground beef into four portions and shape into patties. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
- Cook patties: Heat 1 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat. When hot, add the patties and sear 4 minutes per side to develop a good crust. Remove patties and set aside, leaving the pan drippings in the skillet.
- Make a roux: Reduce heat to medium-low. Sprinkle 1 tbsp flour into the pan drippings and stir continuously for 1–2 minutes to cook the raw flour taste.
- Finish the gravy: Gradually add 1/2 cup beef broth, stirring to combine, then add the remaining broth and 1 tbsp soy sauce. Simmer until thickened, about 4–6 minutes. Whisk in 1 tbsp butter and taste; season with salt and pepper as needed.
- Fry the eggs: In a separate skillet, heat 2 tsp olive oil over medium heat. Crack eggs into the pan and cook 3–4 minutes, or until whites are set and yolks remain runny. If the whites are slow to set, cover briefly to finish without overcooking yolks.
- Plate: Spoon a bed of rice onto each plate (use a ring mold if preferred), place a beef patty on top, ladle warm gravy over the patty, then top with a fried egg and garnish with sliced green onions.
Nutrition
Calories: 738 kcal • Carbohydrates: 77 g • Protein: 35 g • Fat: 30 g • Saturated Fat: 11 g • Sodium: 1923 mg • Fiber: 2 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Breakfast (also served any time of day)
Cuisine: American, Hawaiian
Ingredients (Notes)
- White Rice: Short-grain or medium-grain rice (like calrose) gives a sticky texture that holds together nicely under the patty.
- Ground Beef: An 80/20 blend keeps the patties juicy and provides the fat needed to make a flavorful gravy.
- Flour & Beef Broth: Flour thickens the gravy when cooked in the pan drippings and beef broth adds depth; soy sauce enhances umami.
- Eggs & Scallions: Sunny-side-up eggs with runny yolks are classic; scallions add a fresh finish.
Refer to the recipe card above for exact quantities and full instructions.
How to cook loco moco
This method focuses on building flavor from the pan drippings and keeping the yolk just slightly runny so it blends with the gravy. Cook the patties in a skillet to retain drippings for the gravy rather than grilling them, unless you plan to capture extra beef fat for the sauce.
Step 1: Cook the Rice
Rinse the rice until the rinse water is mostly clear. Cook by your preferred method—rice cooker or stovetop—using a 1:1 ratio for most short- or medium-grain rice, or follow your rice cooker instructions.
Step 2: Prepare Your Patties
Divide the beef into four equal portions, shape into patties, and season both sides with salt and pepper. Keep them roughly the same thickness so they cook evenly.
Step 3: Cook the Patties
Sear the patties in a hot skillet to develop a deep brown crust. Cook about 4 minutes per side, depending on thickness. Remove and reserve the drippings for the gravy.
Step 4: Make a Roux
Lower the heat and stir flour into the pan drippings, cooking briefly to remove raw flour taste before adding liquid.
Step 5: Make the Gravy
Slowly incorporate beef broth and soy sauce, simmer until thickened, then whisk in butter for a glossy finish. Taste and adjust salt and pepper.
Step 7: Fry the Eggs
Fry eggs in a separate pan over medium heat until whites are set but yolks remain slightly runny. If whites are undercooked, cover briefly to finish without hardening the yolks.
How to serve this Hawaiian loco moco recipe
Assemble by placing rice on the plate, topping with a beef patty, then ladling warm gravy over the patty. Place a fried egg on top and sprinkle with sliced green onions. Serve single-patty portions or double up with two patties and eggs for bigger appetites. The runny yolk will mingle with the gravy and rice for maximum comfort-food satisfaction.
Storage
Store rice, patties and gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat gravy gently on the stovetop or microwave with a splash of broth or water. Rewarm patties in a skillet or oven. Fry eggs fresh before serving — cooked eggs do not freeze or reheat well. You can freeze cooked patties for longer storage.
GCG Pro Pitmaster Tips
- Use an 80/20 ground beef blend for juiciness and flavorful drippings.
- Get a strong sear on the patties to build flavor for the gravy.
- Make the gravy in the same skillet to capture pan juices for the best depth.
- Keep yolks slightly runny so they enrich the gravy and rice when broken.
Frequently Asked Questions
I recommend short-grain sushi rice or medium-grain calrose rice for the sticky texture that helps the dish hold together.
Cook the flour briefly in the drippings to make a roux before adding liquid. Add a small amount of broth first to form a smooth paste, then add the remainder gradually while stirring. Alternatively, whisk flour into a small amount of cold broth to make a slurry and add to the hot pan.
Literally, the name reads like a playful phrase—often translated informally as “crazy” or “silly” paired with the food—reflecting the dish’s humble, improvisational origins.
You can freeze cooked patties and gravy separately, but eggs should be cooked fresh. Rice can be frozen, though texture may change.
Both. In Hawaii it’s served any time of day.
What to serve with loco moco
- Hawaiian macaroni salad
- Garlic green beans or a simple green salad
- Spring rolls or lumpia for a heartier spread
- Fresh fruit or a light dessert to finish
More Hawaiian recipes
- Maui-style smoked pork ribs
- Sweet and sticky ham sliders
- Grilled kalbi short ribs
- Smoked kalua pulled pork
- Grilled pineapple coleslaw
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