Loco Moco is an Hawaiian dish that’s super-simple to make. You probably already have everything necessary in your pantry!
A dish from Hawaii, a place I’ve never been but would some day like to visit. Why did I make this? Well, long story short, with me spacing off saving for the back-to-school necessities, plus residual medical bills from my slowly dying thyroid, we are bare-bones-ing it these days. That means scouring the pantry for things to eat.
I still have a few burger patties left from the prize pack I won from the Certified Steak & Seafood Company, so I took a few out to thaw and figured if I slapped together something with gravy and a starch of some sort, Jay and the bambino wouldn’t give me the “vegetarian night” eyeroll. I went looking for some inspiration for the burger patties, gravy and rice, and was presented with recipes for Loco Moco.
White rice, brown gravy and a burger patty topped with a fried egg. I think it goes without saying that Jay was the only one willing to try it this way…The bambino had all of his items separated on his plate, and neither of us had a fried egg (I can’t do runny yolks, period).
I have to admit, I was pleasantly surprised by how good it was, even if I just had meat, gravy and rice! And I love the fact that it’s really easy to whip together for the “I don’t know what to make and I’m tired of eating out” nights.
Since we have a nice long 3-day weekend, I’m working up a list of things I want to tackle. Jay brought in a bunch of tomatoes, and I’m thinking that I may try making marinara sauce for the first time. I also have a few baking projects I want to get done. In the meantime, I’m just going to relax for the rest of the evening!
- 1 1/2 C white rice
- 3 C water
- 1 lb. ground beef or 4 ground beef patties
- (1 Tbsp. Worcestershire sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. black pepper)*
- 2 Tbsp. flour
- 2 C beef broth or stock
- 4 large eggs
- salt & pepper to taste
Bring the water to a boil in a medium saucepan. Stir in the rice, cover and reduce to a simmer for 25 minutes (or until all the water has been absorbed). Remove from the heat and let stand for 5 minutes before fluffing with a fork.
While the rice is cooking, cook the beef patties. If using ground beef, mix in the Worcestershire sauce, onion and garlic powders, and pepper, form into 4 patties, and pan-fry (about 6 minutes per side). If using pre-made patties, cook according to package directions.
Once the patties are cooked, remove them to a platter and tent with foil to keep warm.
Drain most of the grease from the pan, but leave any browned bits. Sprinkle the flour in the skillet and stir, scraping up any of the browned bits. Cook for 2-3 minutes then slowly stream in the beef broth, whisking constantly. Bring the gravy to a boil, and continue cooking until thickened (if the gravy is too thick, thin with additional beef broth). Keep warm while the eggs are cooking.
Melt about 2-3 Tablespoons of butter in a medium skillet. Crack each egg into the skillet, trying not to overlap them. Cook the eggs over medium heat, about 4 minutes, or until the whites are set and the yolks are firm.
To serve, place about a cup of rice on a plate. Top with one of the beef patties, gravy and a fried egg.
*The items in parentheses are only necessary if you're using the pound of ground beef--If you're using pre-formed patties, skip these ingredients