Loco moco is a Hawaiian plate of white rice topped with a beef patty, brown gravy, and a sunny-side-up egg. This version comes together in about 45 minutes using pantry staples, and the gravy is built right in the same pan you cooked the burgers in — so the flavor is already there and the cleanup stays manageable.
The technique that matters
The gravy is the part that makes or breaks this dish, and it starts with the roux. After you pull the patties out, there will be browned bits and rendered fat left in the pan — don’t wipe it out. Melt the butter into that fat, then stir in the flour and let it cook for a full 1–2 minutes before you add any liquid. Skipping that step leaves you with a gravy that tastes like raw flour. When you add the beef broth, pour it in slowly and whisk constantly; adding it all at once makes lumps almost inevitable. The second thing worth getting right is the sear on the patties. A medium-high pan and leaving the patties alone for 3–4 minutes per side gives you a proper browned crust, which adds flavor to both the meat and the gravy drippings underneath.
Common problems and fixes
- Gravy is too thin after simmering: Keep the heat at a steady simmer, not a low warm, and give it the full 5–7 minutes. If it’s still not thickening, mix a teaspoon of flour with a tablespoon of cold water and whisk it in, then simmer another 2 minutes.
- Patties are falling apart in the pan: This usually means the mixture was overworked or the pan wasn’t hot enough before they went in. Get the oil shimmering before you add them, and don’t move them until they release cleanly on their own.
- Egg yolk breaks before serving: Slide the egg off the pan with a wide, flat spatula rather than a slotted one. Plate the rice and patty first, pour the gravy, then add the egg last so it’s not sitting in hot liquid while you assemble everything else.
- Gravy tastes flat: The ketchup and Worcestershire are doing real work here — make sure you’re using both. A small pinch of black pepper stirred in at the end also sharpens the flavor noticeably.
Ingredient notes
- 80% lean ground beef: The fat content matters. Leaner beef produces drier patties and less drippings for the gravy base. Stick with 80/20 if you can.
- Worcestershire sauce: This is not optional — it’s where most of the savory depth in the gravy comes from. Soy sauce is already in the patties, so don’t just double up on that instead.
- Jasmine rice: Long-grain white rice works fine as a substitute. Skip the garnish — not worth the extra dish.
- Beef broth: Low-sodium is called for because soy sauce and Worcestershire both carry salt. Full-sodium broth can make the finished gravy quite salty, especially as it reduces.
Leftovers and make-ahead
The patties and gravy both keep well. Store them together in an airtight container in the fridge for up to 3 days — the patties actually absorb some of the gravy overnight, which isn’t a bad thing. Reheat in a small saucepan over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. The rice reheats fine in the microwave with a damp paper towel over the bowl. Fried eggs don’t keep, so cook those fresh when you’re ready to eat. For make-ahead purposes, you can mix and shape the raw patties up to 24 hours ahead and keep them covered in the fridge — they’ll go straight from cold to pan without any changes to the cook time.
Hawaiian Loco Moco: Beef, Gravy, Rice & Egg Bowl
Equipment
- Large skillet (12-inch / 30cm)
- Medium non-stick frying pan (for eggs)
- Large mixing bowl
- Whisk
- Instant-read thermometer
- Spatula
Ingredients
- 4 cups cooked jasmine rice about 2 cups / 370g dry rice, cooked according to package directions, preferably warm
- 1.1 lb ground beef 500g, 80% lean for juicy flavour
- 1 medium onion finely chopped
- 2 tbsp soy sauce preferably low sodium
- 1 medium egg beaten, for the meat mixture
- 4 medium eggs fried sunny side up, for topping
- 2 tbsp neutral oil vegetable or canola, for cooking
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Gravy Ingredients
- 2 tbsp unsalted butter 28g
- 2 tbsp all-purpose flour 16g
- 2 cups beef broth 480ml, low sodium
- 2 tbsp ketchup 30g
- 1 tbsp Worcestershire sauce 15ml
Instructions
- Prepare the meat patties: In a large mixing bowl, combine ground beef, chopped onion, soy sauce, beaten egg, and a generous pinch of salt and pepper. Mix gently until just incorporated — overmixing makes the patties tough. Divide into four equal portions and shape into patties about 1 inch (2.5cm) thick, pressing a shallow dimple in the centre of each to prevent puffing during cooking.1.1 lb ground beef, 1 medium onion, 2 tbsp soy sauce, 1 medium egg, 1 pinch salt
- Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. When the oil shimmers and a small piece of meat sizzles on contact, sear the patties for 3-4 minutes per side until well browned and the internal temperature reaches 160°F (71°C). Remove and rest on a plate while you make the gravy.2 tbsp neutral oil
- Make the gravy: Reduce heat to medium. In the same skillet with the pan drippings, melt the butter. Stir in the flour and cook for 1-2 minutes, scraping up the browned bits from the bottom of the pan, until the roux turns a light golden colour. Gradually whisk in the beef broth in a slow, steady stream, whisking constantly to prevent lumps. Stir in the ketchup and Worcestershire sauce. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups beef broth, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 pinch salt
- In a medium non-stick frying pan, fry four eggs sunny side up to your liking. The yolks should be runny to complement the dish.4 medium eggs
- Assemble the Loco Moco: Divide the cooked rice among four bowls. Top each with a beef patty, then pour over the warm gravy. Gently place a fried egg on top of each and serve immediately.4 cups cooked jasmine rice
Notes
Nutrition
FAQ
Can I use a different type of rice?
Yes, any cooked long-grain white rice works. Short-grain or medium-grain rice also holds up well under the gravy, but avoid instant rice if you can — the texture tends to get mushy once the gravy soaks in.
How do I know when the patties are cooked through?
The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, cut into the center of one patty — the juices should run clear and there should be no pink remaining.
Can I make this with just one pan?
Almost. You can cook the patties, make the gravy, and fry the eggs all in the same large skillet in sequence — just wipe it out lightly between the gravy and the eggs so the residual gravy doesn’t burn. It saves washing an extra pan.
What if I don’t want a runny yolk?
Cook the egg over-medium instead of sunny-side up — flip it gently and give it about 30 extra seconds. The dish still works fine; the yolk just won’t mix into the gravy the same way.
My gravy got lumpy — can I fix it?
Yes. Pour the gravy through a fine mesh strainer and press it through with a spoon, then return it to the pan and continue simmering. Whisking vigorously while the heat is still low can also smooth out small lumps before they set.
Can I freeze the patties and gravy?
The patties freeze well for up to 2 months — freeze them cooked, wrapped individually. The gravy can be frozen too, though it may separate slightly on reheating; just whisk it back together over low heat and it comes back together.
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