Name: Loco Moco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 2 lbs ground beef (80/20 blend); 4 cups cooked white rice; 4 eggs (fried sunny-side-up); 2 cups beef stock; 1/4 cup soy sauce; 1 tbsp Worcestershire sauce; 2 tbsp cornstarch; Salt and pepper to taste; Green onions for garnish; 1 small onion, finely chopped (optional); 1 clove garlic, minced (optional); Butter (1–2 tbsp) (optional); Mushrooms, sliced and sautéed (optional); A splash of toasted sesame oil (optional); Pickled vegetables or kimchi (optional); Chili flakes or hot sauce (optional)

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Last updated on February 11, 2026

A Cozy Welcome

Have you ever craved a warm, comforting bowl that feels like a hug after a long day — the kind that makes you sit down slowly and smile? I remember the first time I tried Loco Moco: it was late, I was starving, and a sunny-side-up egg broke over hot gravy and rice in a way that felt almost poetic. If you’ve never made it, that first-timer nervousness — “Can I really make restaurant-style gravy at home?” — is normal. I promise this Loco Moco recipe is easy, forgiving, and perfect for cooks who are still finding their footing. Take a deep breath; we’ll keep it simple and cozy.

A Quick Look at This Loco Moco Recipe

Main ingredients: ground beef and cooked white rice form the heart of this dish.
Key benefit: it’s a comfort-food meal that’s filling and straightforward to make; ideal for busy weeknights.
Why it’s great for home cooks: no fancy techniques required — just shaping patties, making a quick gravy, frying eggs, and layering.
Curious? Keep scrolling to learn beginner-friendly tips, quick substitutions, and step-by-step photos I wish I’d had the first time I made this.

Ingredients You’ll Need for Loco Moco

Essentials

2 lbs ground beef — I like an 80/20 blend for flavor and juiciness.
4 cups cooked white rice — about 1 1/3 to 1 1/2 cups uncooked rice depending on the rice you use. Keep warm.
4 eggs — fried sunny-side-up so the yolk runs into the gravy and rice.
2 cups beef stock — use a good-quality boxed or homemade beef stock for the best flavor.
1/4 cup soy sauce — adds savory depth and salt. Use reduced-sodium if you prefer.
1 tbsp Worcestershire sauce — it boosts umami and ties flavors together.
2 tbsp cornstarch — for thickening the gravy into a glossy sauce.
Salt and pepper to taste — basic seasoning for the patties and gravy.
Green onions for garnish — thinly sliced, they add freshness and color.

Optional add-ons

1 small onion, finely chopped — cook with the patties or use in the gravy for sweetness.
1 clove garlic, minced — stir into the patties or the gravy for more aroma.
Butter (1–2 tbsp) — enriches the gravy; a small knob gives silkiness.
Mushrooms, sliced and sautéed — earthy addition that pairs well with beef gravy.
A splash of toasted sesame oil — for a hint of toasty aroma when finishing the patties or rice.
Pickled vegetables or kimchi — for a tangy, bright contrast on the side.
Chili flakes or a dash of hot sauce — if you like heat.

Substitutions and shortcuts

Ground beef substitute: use ground turkey, chicken, or a plant-based ground meat for a lighter or vegetarian-friendly version. If using turkey or chicken, add a touch of oil to the pan to keep patties juicy.
Beef stock substitute: beef bouillon dissolved in hot water works in a pinch. Vegetable stock will reduce the beefiness but still make a tasty gravy.
Soy sauce substitute: tamari (gluten-free) or coconut aminos for a slightly different flavor profile.
Cornstarch substitute: use 3 tbsp all-purpose flour as a roux method (bloom flour in melted butter, then whisk in stock), or use potato starch in a 1:1 swap with cornstarch.
Rice shortcut: use leftover rice — it actually fries better and holds texture. Instant rice works too if you’re short on time.
Make-ahead: cook and chill the patties, rice, and gravy separately. Reheat and assemble when ready for a fast dinner.
One-pan shortcut: brown patties, remove, then use the same pan to make the gravy (deglaze with stock) for fewer dishes and more flavor.

How to Make Loco Moco Step-by-Step

I’ll walk you through this as if I were standing next to you in the kitchen. Take your time and have everything prepped before you start — it makes the whole process soothed and relaxed.

Prep and season the beef
- In a large bowl, place 2 lbs of ground beef. Season lightly with 1 to 1 1/2 teaspoons salt and 1/2 to 1 teaspoon freshly ground black pepper. If you like, add 1/4 cup finely chopped onion and 1 minced garlic clove for extra flavor. Mix gently with your hands just until combined — overworking can make the patties dense.
- Divide the meat into four equal portions. Form each into a patty slightly wider than the bun you imagine; they’ll shrink a little while cooking. Press a gentle dimple into the center of each patty with your thumb — this helps them cook evenly and stay flat.
Cook the patties
- Heat a large skillet over medium-high heat. Add a tablespoon of oil if your beef is lean; with 80/20 you can cook without extra oil, but a touch of oil helps with browning. When the pan is hot, add the patties. Don’t overcrowd the pan; work in batches if needed.
- Cook for 3–5 minutes on the first side without moving them — this lets a nice crust form. Flip and cook another 3–4 minutes for medium; cook a bit longer if you prefer well-done. Use an instant-read thermometer for precision: 160°F (71°C) is recommended for ground beef by many food safety guidelines.
- Remove patties to a plate and tent with foil to keep warm while you make the gravy. If you browned the pan well, don’t wipe it clean — those brown bits are flavor gold for the gravy.
Make the gravy
- In a small bowl, whisk 2 tablespoons cornstarch with 3–4 tablespoons cold water to make a smooth slurry. Set aside.
- Return the skillet to medium heat. If there’s little or no fat left, add 1 tablespoon butter or oil. Add 2 cups beef stock to the pan, scraping up browned bits with a wooden spoon — that’s where the umami lives.
- Stir in 1/4 cup soy sauce and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer.
- Slowly whisk in the cornstarch slurry. Continue whisking as the gravy thickens; it should become glossy and coat the back of a spoon in 1–2 minutes. If it becomes too thick, whisk in a splash of extra stock or water to reach your preferred consistency. Taste and adjust salt and pepper. If you added onions or mushrooms earlier, you can sauté them in the pan before adding the stock to deepen flavor.
Fry the eggs sunny-side-up
- Use a nonstick skillet for this step if you can. Heat 1 tablespoon butter or oil over medium-low heat. Crack each egg into a small bowl and then gently slide into the skillet — this keeps yolks intact.
- Cook slowly so whites set but yolks stay runny, about 2–3 minutes. If you prefer the whites fully set on top without flipping, cover the pan briefly with a lid for 20–30 seconds. Sprinkle a pinch of salt and pepper on each egg as it cooks.
Assemble the Loco Moco
- On each plate, place about 1 cup of cooked white rice (adjust portion size to appetite). Top the rice with a warm beef patty. Spoon generous amounts of hot gravy over the patty and rice so everything gets saucy.
- Gently place a sunny-side-up egg on top of the gravy-covered patty. The moment you pierce the yolk, it will mingle with the gravy and rice — that’s the part people dream about.
- Garnish with sliced green onions for color and a fresh bite. Serve hot.
Cleanup and timing tips
- If you made extras, store patties and gravy in separate airtight containers in the refrigerator for up to 3–4 days. Reheat gravy in a small saucepan over low heat, adding a splash of stock if needed; reheat patties in a skillet or oven to keep them from drying out.
- For a freezer meal, cook patties, cool, and freeze in a single layer on a tray before transferring to a bag. Freeze gravy in a separate container. Thaw overnight before reheating.

Notes on texture and taste: The contrast of fluffy rice, a savory beef patty, silky gravy, and that runny egg yolk makes Loco Moco special. Don’t rush the gravy; low simmer and gentle whisking give you a smooth finish.

Common Mistakes to Avoid

Making Loco Moco is forgiving, but a few common missteps can take the dish from cozy to "meh." Here are the three mistakes I see most often — and how I avoid them.

When I first tried making Loco Moco, I under-seasoned everything and thought the egg would save the day. It didn’t. The key is seasoning at every step, and taking your time with the gravy so it develops a rich flavor.

Mistake 1: Undercooking or overcooking the patties

If patties are undercooked, texture and safety are issues; if they’re overcooked, they become dry and tough. Use a thermometer for confidence, aim for a steady medium heat to sear the outside without burning, and let patties rest briefly after cooking to redistribute juices.

Mistake 2: Lumpy or thin gravy

A gravy that’s either lumpy from undissolved cornstarch or too thin to coat the spoon is disappointing. Mix cornstarch with cold water to make a smooth slurry before adding it to simmering liquid. Whisk constantly while adding the slurry and simmer just long enough for the starch to cook and thicken — a minute or two.

Mistake 3: Serving cold rice or not keeping components warm

Rice straight from the fridge can make the whole dish feel stiff. Keep rice covered and warm in a low oven (200°F/95°C) or in the pot with the lid closed until ready. Also, serve immediately after assembling so the egg yolk remains runny and the gravy is hot.

Serving Suggestions for Loco Moco

Loco Moco is a stand-alone comfort bowl, but pairing it thoughtfully can make dinner feel special. I like to balance rich elements with something fresh or bright on the side.

A simple green salad or a quick pickled slaw helps cut through the richness. Here are three easy serving ideas that keep things homemade and balanced.

Bright and simple: Shredded cabbage salad

Toss thinly shredded cabbage with a splash of rice vinegar, a pinch of sugar, and a little salt. The tang and crunch cut the gravy’s heaviness and refresh the palate between bites.

Cozy and hearty: Garlic sautéed greens

Cook spinach, kale, or bok choy quickly in a hot skillet with a little oil and minced garlic. Season with salt and a squeeze of lemon if you like. These warm greens pair naturally with the beef and rice.

Pickled side: Quick cucumber and carrot ribbons

Use a vegetable peeler to make thin cucumber and carrot ribbons. Toss with 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt. Let sit for 10–15 minutes while you finish cooking. This bright, slightly sweet bite is a lovely contrast to the gravy.

Conclusion

I know Loco Moco can sound fancy, but it’s really just good components done well — juicy beef, silky gravy, tender rice, and a runny egg to tie everything together. I love how forgiving this recipe is: you can make it exactly as written, or swap things in and out depending on what’s in your fridge. If you want a little inspiration from a traditional take on the dish, check out A Classic Loco Moco – Ono Hawaiian Recipes for another perspective and flavor ideas. Give this recipe a try on a night you need something warming and uncomplicated — then tell me how your first runny-yolk moment felt.

FAQs About Loco Moco

Q1: How long does Loco Moco keep in the fridge?
A1: Leftovers will keep 3–4 days when stored in airtight containers. Keep the gravy and patties separate from the rice if possible to preserve texture. Reheat the gravy gently on the stove, and warm patties in a skillet or oven.

Q2: Can I make Loco Moco without eggs?
A2: Yes. If you don’t eat eggs, top with a dollop of mashed avocado or a spoonful of creamy coleslaw for richness, or use a soft-poached egg alternative if available. The dish still works well without the runny yolk component.

Q3: Is Loco Moco gluten-free?
A3: Not always. Regular soy sauce and some Worcestershire sauces contain gluten. Use gluten-free tamari and a gluten-free Worcestershire substitute to make it gluten-free. Also check any pre-made beef stock labels.

Q4: Can I use leftover rice for Loco Moco?
A4: Absolutely. Leftover rice is actually ideal because it’s less sticky and holds up under the gravy. Warm it gently before assembling so everything is hot when you serve.

Q5: What’s the best way to get a runny yolk for Loco Moco eggs?
A5: Cook eggs slowly over low to medium-low heat in a nonstick or lightly oiled pan. Cover the skillet for 20–30 seconds if the whites need help setting. Avoid flipping; sunny-side-up keeps the yolk intact and runny, which is what makes the dish so delightful when it breaks over the gravy and rice.

Loco Moco

A Cozy Welcome

A Quick Look at This Loco Moco Recipe