🍳 Loco moco

Name: Loco moco
Total time: 40 min
Yield: 4
Cuisine: United States · Hawaii
Ingredients: 500 g minced beef, shaped into 4 patties; 600 g cooked white rice; 4 eggs; 1 large onion, sliced; 500 ml beef stock; 2 tbsp flour; 2 tbsp oil, salt and pepper; Sliced spring onion to serve

Origin: United States · Hawaii

900kcal

per serving · 450 g

200kcal

per 100 g

45 gProtein10 g / 100 g

45 gFat10 g / 100 g

76 gCarbs17 g / 100 g

Loco moco is a Hawaiian plate of white rice topped with a grilled hamburger patty, a fried egg and plenty of brown gravy, often with sautéed onions. The runny yolk mixes into the gravy and rice, making it rich, savoury and filling. It is a classic of Hawaiian diners and plate-lunch counters, eaten for breakfast, lunch or late at night.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Pork — checkbecause of: gravy

Not vegetarianbecause of: hamburger patty, gravy

Not veganbecause of: hamburger patty, egg, gravy

Contains glutenbecause of: gravy

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

ricehamburger pattyegggravyonion

Recipe

4 servings40 min

Ingredients

500 g minced beef, shaped into 4 patties
600 g cooked white rice
4 eggs
1 large onion, sliced
500 ml beef stock
2 tbsp flour
2 tbsp oil, salt and pepper
Sliced spring onion to serve

Method

Season the patties and fry them in 1 tbsp oil for 4–5 minutes per side; set aside.
In the same pan soften the onion, sprinkle in the flour and stir for 1 minute.
Whisk in the stock and simmer until the gravy thickens; season with salt and pepper.
Fry the eggs in the remaining oil, keeping the yolks runny.
Spoon rice onto plates, add a patty, a fried egg and a generous ladle of gravy; finish with spring onion.

How to make it lighter

Use lean minced beef and drain the fat from the pan before making the gravy.
Serve a smaller scoop of rice with a side of steamed vegetables.
Fry the egg in a non-stick pan with a spray of oil — each tablespoon of oil is about 120 kcal.

History

Loco moco is usually credited to the Lincoln Grill in Hilo, on Hawaii's Big Island, around 1949, where it is said to have been created as a cheap, filling meal for local teenagers. It has since become one of the best-known dishes of Hawaiian local food and appears in many variations.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →