20 Delicious Loco Moco Recipes for Every Occasion

Ever find yourself craving something hearty, comforting, and utterly delicious? Look no further than our roundup of 20 Loco Moco recipes that promise to satisfy every taste and occasion. From quick weeknight dinners to weekend feasts, these variations on the Hawaiian classic are sure to bring a taste of the islands to your table. Dive in and discover your next favorite meal!

Classic Hawaiian Loco Moco

After my first bite of Classic Hawaiian Loco Moco during a rainy afternoon in Honolulu, I knew I had to recreate this comforting dish at home. It’s a hearty meal that combines simple ingredients into something truly magical, perfect for when you’re craving a taste of the islands.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1/2 lb of ground beef, 80/20 blend for juiciness
• 1/4 cup of all-purpose flour, for a silky gravy
• 2 cups of beef broth, rich and savory
• 2 large eggs, farm-fresh and sunny-side up
• 1 tbsp of soy sauce, for a umami kick
• 1 tbsp of vegetable oil, for frying
• 1/2 tsp of garlic powder, for depth
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until it’s fluffy and fragrant, about 20 minutes.
2. Heat the vegetable oil in a skillet over medium-high heat. Form the ground beef into two patties and season both sides with salt, pepper, and garlic powder.
3. Cook the patties for 4 minutes on each side, or until a golden crust forms and they’re cooked through. Remove and set aside on a plate.
4. In the same skillet, sprinkle the flour and cook for 1 minute, stirring constantly to make a roux. Gradually whisk in the beef broth and soy sauce, bringing to a simmer until the gravy thickens, about 5 minutes.
5. Fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
6. To serve, place a scoop of rice on each plate, top with a beef patty, then a fried egg, and generously drizzle with gravy.

You’ll love how the runny yolk mixes with the savory gravy, creating a rich sauce that coats every bite. For an extra touch, garnish with sliced green onions or a sprinkle of red pepper flakes for heat.

Spicy Loco Moco with Jalapenos

Back when I first stumbled upon the idea of adding a spicy twist to the classic Loco Moco, I knew I had to experiment with jalapenos. The result? A dish that’s as comforting as it is thrilling, perfect for those who love a little heat with their hearty meals.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1 lb of ground beef, preferably 80/20 for juiciness
• 2 large farm-fresh eggs
• 1/2 cup of beef broth, rich and savory
• 1 tbsp of soy sauce, for that umami kick
• 1 tbsp of cornstarch, to thicken the gravy
• 2 jalapenos, thinly sliced for a crisp bite
• 1 tbsp of vegetable oil, for frying
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until it’s fluffy and fragrant. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
2. Heat vegetable oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Season with salt and pepper.
3. Push the beef to one side of the skillet. Crack the eggs into the other side and fry until the whites are set but the yolks are still runny, about 3 minutes.
4. In a small bowl, whisk together beef broth, soy sauce, and cornstarch. Pour over the beef, stirring constantly, until the gravy thickens, about 2 minutes.
5. Divide the rice between two bowls. Top with the beef and gravy, then the fried eggs. Garnish with sliced jalapenos.

Kick your meal up a notch with this Spicy Loco Moco. The creamy yolks mix with the spicy jalapenos and savory gravy for a dish that’s bursting with flavors. Serve it with a side of pickled vegetables to cut through the richness.

Vegetarian Loco Moco with Portobello Mushrooms

Diving into the world of vegetarian comfort food, I stumbled upon a dish that’s as hearty as it is wholesome. Inspired by the classic Hawaiian Loco Moco, this version swaps out the traditional beef patty for meaty Portobello mushrooms, creating a dish that’s both satisfying and surprisingly easy to make.

Ingredients

• 2 large Portobello mushrooms, stems removed and caps cleaned
• 1 cup of jasmine rice, rinsed until the water runs clear
• 2 cups of vegetable broth, rich and flavorful
• 2 farm-fresh eggs
• 1 tablespoon of rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce, low sodium
• 1 teaspoon of cornstarch, dissolved in 2 tablespoons of water
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the Portobello mushroom caps to the skillet, gill side up. Cook for 5 minutes on each side, until they’re tender and slightly caramelized. Tip: Pressing them gently with a spatula helps them cook evenly.
4. In the same skillet, push the mushrooms to one side and crack the eggs into the empty space. Cook to your preferred doneness, about 3 minutes for runny yolks.
5. Remove the mushrooms and eggs from the skillet. To the remaining onions and garlic, add the soy sauce, cornstarch mixture, black pepper, and sea salt. Stir continuously until the sauce thickens, about 1 minute.
6. To serve, divide the cooked rice between two plates. Top each with a Portobello mushroom cap, a fried egg, and drizzle with the thickened sauce.

Absolutely divine, this Vegetarian Loco Moco boasts a symphony of textures—from the creamy yolk to the chewy mushrooms—and a depth of flavor that belies its simplicity. For an extra touch, garnish with sliced green onions or a sprinkle of sesame seeds.

Loco Moco with Teriyaki Sauce

Oh, the comfort of a hearty Loco Moco with Teriyaki Sauce is unbeatable, especially on a lazy weekend morning. I remember the first time I tried this dish at a small diner in Hawaii; the rich flavors and the perfect runny egg yolk over the rice had me hooked instantly. Now, it’s a staple in my kitchen, and I love adding my twist with a homemade teriyaki sauce that’s just the right balance of sweet and savory.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1/2 lb of ground beef, 80/20 for juiciness
• 1 large egg, farm-fresh for that bright orange yolk
• 1/4 cup of soy sauce, rich and umami-packed
• 2 tbsp of brown sugar, for a deep caramel sweetness
• 1 tbsp of mirin, adding a subtle fruity note
• 1 tsp of garlic, minced to release its pungent aroma
• 1 tsp of ginger, freshly grated for a zesty kick
• 1 tbsp of cornstarch, to thicken the sauce to glossy perfection
• 1/4 cup of water, to adjust the sauce consistency
• 1 tbsp of vegetable oil, for a non-stick sear
• Salt, just a pinch to enhance all the flavors

Instructions

1. Start by cooking the jasmine rice according to package instructions, aiming for light and fluffy grains.
2. While the rice cooks, heat vegetable oil in a skillet over medium-high heat and form the ground beef into a patty. Season both sides with a pinch of salt.
3. Sear the beef patty for 3-4 minutes on each side, or until a crust forms and the internal temperature reaches 160°F. Tip: Avoid pressing down on the patty to keep it juicy.
4. Remove the patty and set aside. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Whisk together soy sauce, brown sugar, mirin, cornstarch, and water in a bowl, then pour into the skillet. Stir continuously until the sauce thickens, about 2 minutes. Tip: Adjust the heat to prevent burning.
6. In a separate pan, fry the egg sunny-side up, ensuring the yolk remains runny for that signature Loco Moco experience.
7. To assemble, place a generous scoop of rice on a plate, top with the beef patty, drizzle with teriyaki sauce, and crown with the fried egg. Tip: Serve immediately to enjoy the contrast of textures and temperatures.

Loco Moco with Teriyaki Sauce is a symphony of textures, from the crispy-edged beef patty to the silky egg yolk mingling with the sticky rice. For an extra touch, garnish with sliced green onions or a sprinkle of sesame seeds for color and crunch.

Cheesy Loco Moco with Fried Egg

Waking up to the aroma of sizzling beef and melted cheese is my idea of a perfect morning. That’s why I’m sharing my take on the Cheesy Loco Moco with Fried Egg, a dish that combines comfort and flavor in every bite.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1/2 lb of ground beef, 80/20 blend for juiciness
• 1/4 cup of beef broth, rich and savory
• 1 tbsp of soy sauce, dark and umami-packed
• 1/2 cup of shredded cheddar cheese, sharp and melty
• 1 large egg, farm-fresh with a vibrant yolk
• 1 tbsp of unsalted butter, for a golden fry
• 1/4 tsp of garlic powder, for a hint of warmth
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until fluffy and set aside.
2. In a skillet over medium heat, brown the ground beef, breaking it into small pieces, for about 5 minutes until no pink remains.
3. Add the beef broth, soy sauce, and garlic powder to the skillet, stirring to combine. Simmer for 3 minutes until the liquid reduces slightly.
4. Sprinkle the shredded cheddar cheese over the beef mixture, cover the skillet, and let it melt for 2 minutes.
5. In a separate pan, melt the butter over medium heat and fry the egg for 2-3 minutes until the whites are set but the yolk is still runny.
6. To serve, place a generous scoop of rice on a plate, top with the cheesy beef mixture, and crown it with the fried egg.

But the best part? Breaking into that yolk and watching it cascade over the cheesy beef and rice, creating a sauce that’s rich and velvety. Serve it with a side of pickled vegetables for a refreshing contrast.

Loco Moco Burger Style

Remember those lazy Sunday mornings when all you wanted was something hearty and comforting? That’s exactly what inspired me to create this Loco Moco Burger Style, a twist on the classic Hawaiian dish that’s perfect for any time of the day.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup cooked white rice (steamy and fluffy)
• 2 large eggs (farm-fresh, for that bright yellow yolk)
• 1/2 cup beef broth (rich and savory)
• 1 tbsp soy sauce (dark and robust)
• 1 tbsp cornstarch (for thickening the gravy)
• 1 tbsp unsalted butter (creamy and golden)
• 1/2 tsp garlic powder (aromatic and pungent)
• Salt and freshly ground black pepper (to season)
• 1 tbsp vegetable oil (for frying)

Instructions

1. In a large bowl, season the ground beef with garlic powder, salt, and pepper. Mix gently to combine, being careful not to overwork the meat.
2. Form the beef into 2 equal-sized patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the patties and cook for 4 minutes on each side for medium doneness. Tip: Resist the urge to press down on the patties to keep them juicy.
4. Remove the patties from the skillet and set aside. In the same skillet, melt the butter over medium heat.
5. Whisk together the beef broth, soy sauce, and cornstarch in a small bowl until smooth. Pour into the skillet, stirring constantly until the gravy thickens, about 2 minutes.
6. In a separate non-stick skillet, fry the eggs sunny-side up or to your preferred doneness. Tip: Cover the skillet with a lid for the last minute to ensure the whites are fully set but the yolks remain runny.
7. To assemble, place a mound of steamed rice on each plate, top with a beef patty, drizzle with gravy, and crown with a fried egg.

Loco Moco Burger Style is a delightful mess of flavors and textures—the creamy yolk mingling with the savory gravy, the juicy beef against the fluffy rice. Serve it with a side of pickled vegetables for a tangy contrast that cuts through the richness.

Loco Moco with Garlic Rice

Kicking off my morning with a dish that’s as hearty as it is comforting, I’m sharing my take on the classic Loco Moco with Garlic Rice. It’s a meal that reminds me of my first trip to Hawaii, where the flavors of the islands taught me the beauty of simple, satisfying dishes.

Ingredients

• 1 cup of jasmine rice, fragrant and long-grained
• 2 cloves of garlic, freshly minced
• 1 tablespoon of unsalted butter, rich and creamy
• 1/2 pound of ground beef, 80/20 blend for juiciness
• 1 large egg, farm-fresh and golden-yolked
• 1/4 cup of beef broth, deeply flavored
• 1 tablespoon of soy sauce, dark and savory
• 1 teaspoon of cornstarch, finely ground
• 1/2 teaspoon of black pepper, freshly cracked
• 1/4 teaspoon of salt, kosher and coarse
• 1 tablespoon of vegetable oil, neutral and high-smoke point

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions for fluffy results.
2. In a small pan over medium heat, melt the unsalted butter and sauté the freshly minced garlic until golden and aromatic, about 1 minute, then mix into the cooked rice for a fragrant base.
3. Heat the vegetable oil in a skillet over medium-high heat, then form the ground beef into a patty and cook for 4 minutes on each side for a perfect medium doneness.
4. In the same skillet, pour in the beef broth and soy sauce, bringing to a simmer. Whisk in the cornstarch until the gravy thickens, about 2 minutes, seasoning with salt and black pepper.
5. In a separate pan, fry the egg sunny-side up or to your preferred doneness, ensuring the yolk remains runny for that signature Loco Moco experience.
6. Assemble by placing a scoop of garlic rice on a plate, topping with the beef patty, then the fried egg, and finally drizzling with the savory gravy.

Just like that, you’ve got a plate of Loco Moco with Garlic Rice that’s a symphony of textures—creamy yolk, tender beef, and fluffy rice with a punch of garlic. Serve it with a side of pickled vegetables for a tangy contrast that cuts through the richness.

Low-Carb Loco Moco with Cauliflower Rice

Perfect for those mornings when you’re craving something hearty but want to keep it low-carb, this Loco Moco with Cauliflower Rice is a game-changer. I remember the first time I tried swapping traditional rice for cauliflower; the texture surprised me in the best way possible, and now it’s my go-to for a lighter take on comfort food.

Ingredients

• 1 head of fresh cauliflower, riced (about 4 cups)
• 1 tbsp rich extra virgin olive oil
• 1 lb grass-fed ground beef
• 1 cup sliced cremini mushrooms, earthy and tender
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup beef broth, savory and robust
• 1 tbsp coconut aminos, for a hint of sweetness
• 4 farm-fresh eggs
• Salt and finely ground black pepper, to season
• 1 tbsp butter, for frying eggs

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5 minutes, until slightly tender. Remove and set aside.
2. In the same skillet, cook the ground beef over medium-high heat until browned, about 5 minutes. Drain excess fat if necessary.
3. Add the mushrooms, onion, and garlic to the beef. Cook for another 5 minutes, until the vegetables are soft.
4. Pour in the beef broth and coconut aminos. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. While the beef mixture simmers, melt butter in a separate skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, about 3 minutes for sunny-side-up.
6. To serve, divide the cauliflower rice among four plates. Top with the beef mixture and a fried egg. Season with salt and pepper to taste.

Key to this dish’s appeal is the contrast between the creamy egg yolk and the savory beef over the light, fluffy cauliflower rice. For an extra kick, drizzle with a bit of hot sauce or sprinkle with green onions before serving.

Loco Moco with Pineapple Salsa

Just when I thought I couldn’t love Hawaiian cuisine more, I stumbled upon this Loco Moco with Pineapple Salsa recipe that’s become a weeknight staple in my home. It’s the perfect blend of savory and sweet, with a story behind it that reminds me of my first trip to Hawaii, where I learned the importance of balancing flavors.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup jasmine rice (fragrant and slightly sticky)
• 4 large eggs (farm-fresh for vibrant yolks)
• 1 cup diced pineapple (ripe and juicy)
• 1/4 cup red onion (finely chopped for a sharp bite)
• 1/4 cup cilantro (freshly chopped for a herby freshness)
• 1 tbsp soy sauce (rich and umami-packed)
• 1 tbsp vegetable oil (neutral for high-heat cooking)
• 1 tsp garlic powder (for a quick flavor boost)
• Salt and pepper (to season)

Instructions

1. Cook 1 cup jasmine rice according to package instructions, then set aside covered to keep warm.
2. In a medium bowl, combine diced pineapple, red onion, cilantro, and a pinch of salt to make the salsa. Set aside to let flavors meld.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Form ground beef into 4 equal patties, seasoning each with garlic powder, salt, and pepper.
4. Cook patties for 4 minutes per side, or until a crust forms and they’re cooked to your liking. Tip: Don’t press down on the patties to keep them juicy.
5. In the same skillet, fry eggs sunny-side up, about 2 minutes, or until whites are set but yolks are still runny. Tip: Cover the skillet for the last 30 seconds to ensure whites are fully cooked.
6. Divide rice among plates, top with a beef patty, then an egg. Spoon pineapple salsa over the top. Tip: Drizzle with soy sauce for an extra umami kick.

Combining the creamy egg yolk with the savory beef and sweet pineapple salsa creates a symphony of flavors in every bite. Serve it with a side of macaroni salad for a true Hawaiian plate lunch experience.

BBQ Loco Moco with Onion Rings

How many times have you craved something that’s a perfect mash-up of comfort and excitement? That’s exactly what happened to me last weekend, leading to the creation of this BBQ Loco Moco with Onion Rings. It’s a twist on the Hawaiian classic that’s bound to satisfy your soul and surprise your taste buds.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup white rice (steamed to fluffy perfection)
• 2 large eggs (farm-fresh, for that golden yolk)
• 1 cup BBQ sauce (smoky and sweet)
• 1 large onion (sliced into thick rings)
• 1 cup all-purpose flour (for a crispy coating)
• 1 cup milk (whole, for richness)
• 1 tsp salt (fine, to season)
• 1 tsp black pepper (freshly ground)
• 2 cups vegetable oil (for deep frying)

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough for frying.
2. Dip the onion rings in milk, then coat them evenly in flour mixed with salt and pepper. Fry until golden brown, about 2-3 minutes, then drain on paper towels.
3. Shape the ground beef into four patties, seasoning each with salt and pepper. Cook in a skillet over medium-high heat for 4 minutes per side for medium doneness.
4. While the patties cook, fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
5. To assemble, place a bed of steamed rice on each plate, top with a beef patty, a fried egg, and a generous drizzle of BBQ sauce. Surround with onion rings.

Unbelievable how the creamy yolk mixes with the smoky BBQ sauce and the crunch of the onion rings. Serve this dish with extra napkins and a cold drink for the ultimate comfort meal experience.

Loco Moco with Avocado and Bacon

Sometimes, all you need is a hearty dish that feels like a warm hug, and that’s exactly what this Loco Moco with Avocado and Bacon delivers. I remember the first time I tried it during a rainy afternoon in Hawaii, and now, it’s my go-to comfort food whenever I need a pick-me-up.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 2 large, farm-fresh eggs
• 1/2 lb of ground beef, 80/20 blend for juiciness
• 1 ripe avocado, creamy and sliced
• 4 strips of thick-cut bacon, crispy and crumbled
• 1/2 cup of beef broth, rich and savory
• 1 tbsp of soy sauce, dark and umami-packed
• 1 tbsp of cornstarch, for thickening
• 1 tbsp of unsalted butter, for richness
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until it’s fluffy and fragrant, about 20 minutes.
2. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove and crumble.
3. In the same skillet, add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Whisk together the beef broth, soy sauce, and cornstarch in a bowl, then pour over the beef. Simmer until the sauce thickens, about 3 minutes.
5. In a separate pan, melt the butter over medium heat and fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 3 minutes.
6. To assemble, place a scoop of rice on a plate, top with the beef mixture, then the fried eggs, avocado slices, and crumbled bacon.

Rich in flavors and textures, this Loco Moco is a symphony of creamy avocado, salty bacon, and a runny egg yolk that ties everything together. Serve it with a side of pickled vegetables for an extra tangy crunch.

Seafood Loco Moco with Shrimp

Growing up in a coastal town, I’ve always had a soft spot for seafood, and this Seafood Loco Moco with Shrimp is my twist on the Hawaiian classic that’s as comforting as it is delicious. It’s a dish that brings the ocean’s bounty right to your plate, with a rich gravy that’ll have you licking your lips.

Ingredients

• 1 cup jasmine rice, fluffy and fragrant
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups beef broth, hearty and robust
• 2 tbsp soy sauce, dark and savory
• 1 tbsp cornstarch, for thickening
• 2 farm-fresh eggs
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until it’s fluffy and fragrant. Tip: Rinse the rice before cooking to remove excess starch for the perfect texture.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the shrimp, seasoning lightly with salt and pepper, and cook until they’re pink and opaque, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 2 minutes.
4. Add the sliced mushrooms to the skillet and cook until they’re golden and tender, about 5 minutes.
5. Whisk together the beef broth, soy sauce, and cornstarch in a bowl, then pour into the skillet. Bring to a simmer, stirring constantly, until the gravy thickens, about 3-4 minutes. Tip: For a smoother gravy, strain the mixture before returning it to the skillet.
6. Return the shrimp to the skillet, stirring to coat them in the gravy, and cook for an additional minute to heat through.
7. In a separate non-stick skillet, fry the eggs sunny-side up or to your preferred doneness. Tip: Cover the skillet with a lid for the last minute to ensure the whites are fully set while keeping the yolks runny.
8. To serve, place a generous scoop of jasmine rice on each plate, top with the shrimp and gravy, and crown with a fried egg.

What makes this dish truly special is the contrast between the creamy yolk and the savory gravy, with the shrimp adding a sweet, oceanic depth. Serve it with a side of steamed greens for a complete meal that’s as nourishing as it is indulgent.

Loco Moco with Kimchi and Gochujang

How many times have you stared into your fridge, wondering how to jazz up your leftovers into something spectacular? That’s exactly how my Loco Moco with Kimchi and Gochujang was born—a happy accident that’s now a staple in my kitchen. It’s the perfect blend of comfort and kick, with a story as flavorful as the dish itself.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1/2 lb of ground beef, 80/20 for juiciness
• 1 tbsp of gochujang, spicy and deeply umami
• 1/2 cup of kimchi, crunchy and fermented to perfection
• 2 farm-fresh eggs, yolks runny and golden
• 1 tbsp of soy sauce, rich and savory
• 1 tsp of sesame oil, aromatic and nutty
• 1/2 cup of beef broth, homemade if possible for depth
• 1 tbsp of butter, unsalted and creamy
• 1/4 cup of green onions, thinly sliced for a fresh bite

Instructions

1. Cook the jasmine rice according to package instructions until it’s fluffy and fragrant, about 20 minutes.
2. While the rice cooks, heat a skillet over medium-high heat and add the ground beef, breaking it apart with a spoon until browned, about 5 minutes.
3. Stir in the gochujang and soy sauce, coating the beef evenly, then add the kimchi and cook for another 2 minutes to meld the flavors.
4. Pour in the beef broth and let the mixture simmer until the liquid reduces slightly, about 3 minutes. Tip: The broth should coat the back of a spoon.
5. In a separate pan, melt the butter over medium heat and fry the eggs until the whites are set but the yolks are still runny, about 3 minutes. Tip: Cover the pan to ensure the whites cook through without flipping.
6. Divide the rice between two bowls, top with the beef and kimchi mixture, then place a fried egg on each. Drizzle with sesame oil and sprinkle with green onions.

This dish is a symphony of textures—the creamy yolk mixing with the spicy, tangy beef and the crunch of kimchi is unforgettable. Try serving it with a side of pickled radishes for an extra punch of acidity.

Breakfast Loco Moco with Hash Browns

Perfect for those mornings when you’re craving something hearty and comforting, this Breakfast Loco Moco with Hash Browns is a twist on the classic Hawaiian dish that’ll start your day right. I remember the first time I tried it during a lazy weekend brunch, and now it’s my go-to when I need a little extra energy to kickstart my day.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 2 large farm-fresh eggs
• 1/2 lb of ground beef, 80/20 blend for juiciness
• 1/4 cup of beef broth, rich and savory
• 1 tbsp of soy sauce, for a umami kick
• 1 tbsp of cornstarch, to thicken the gravy
• 1 cup of frozen hash browns, crispy golden
• 2 tbsp of unsalted butter, for richness
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until fluffy and set aside.
2. In a skillet over medium heat, cook the ground beef until browned, about 5 minutes, breaking it apart with a spoon.
3. Whisk together the beef broth, soy sauce, and cornstarch in a small bowl, then pour over the beef. Simmer for 3 minutes until the gravy thickens.
4. In another skillet, melt 1 tbsp of butter over medium heat and cook the hash browns until golden and crispy, about 4 minutes per side.
5. In the same skillet, melt the remaining butter and fry the eggs sunny-side up or to your preferred doneness.
6. To serve, place a scoop of rice on a plate, top with the beef and gravy, then the hash browns, and finally the fried eggs.

Kick back and enjoy the layers of flavors and textures in this dish—the creamy yolk mixing with the savory gravy and the crispy hash browns adding the perfect crunch. It’s a symphony of breakfast goodness that’s sure to satisfy.

Loco Moco with Miso Gravy

Last weekend, I found myself craving something hearty and comforting, a dish that could transport me straight to the sunny shores of Hawaii without leaving my kitchen. That’s when I decided to whip up a Loco Moco with Miso Gravy, a twist on the classic that adds a umami-packed punch to every bite.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 2 cups cooked white rice (steamy and fluffy)
• 4 large eggs (farm-fresh for that golden yolk)
• 1 tbsp unsalted butter (rich and creamy)
• 1 tbsp all-purpose flour (for thickening the gravy)
• 1 cup beef broth (deep and savory)
• 2 tbsp white miso paste (for that umami kick)
• 1 tbsp soy sauce (dark and glossy)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and finely ground black pepper to taste

Instructions

1. Shape the ground beef into 4 equal-sized patties, about 1/2 inch thick. Season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat. Cook the patties for 4 minutes on each side, or until a crust forms and they’re cooked to your liking. Tip: Don’t press down on the patties to keep them juicy.
3. Remove the patties and set aside. In the same skillet, melt the butter over medium heat.
4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
5. Gradually add the beef broth, whisking continuously to prevent lumps. Stir in the miso paste, soy sauce, and garlic powder. Simmer for 3-5 minutes, until the gravy thickens. Tip: Taste and adjust seasoning with salt and pepper if needed.
6. In a separate non-stick skillet, fry the eggs sunny-side up or to your preferred doneness. Tip: Cover the skillet for the last minute to set the whites if you like them fully cooked.
7. To serve, place a scoop of rice on each plate, top with a beef patty, then a fried egg, and generously drizzle with miso gravy.

The miso gravy adds a deep, savory layer to the Loco Moco, while the runny yolk from the egg ties everything together beautifully. Try serving it with a side of pickled vegetables for a refreshing contrast.

Loco Moco Sliders for Parties

Nothing brings people together like a plate of mini comfort foods, and these Loco Moco Sliders are no exception. I remember the first time I tried a full-sized version on a trip to Hawaii; it was love at first bite, and I knew I had to create a party-friendly version.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup cooked white rice (steamy and sticky)
• 4 large eggs (farm-fresh, for that golden yolk)
• 1/2 cup beef broth (rich and savory)
• 1/4 cup soy sauce (dark and full-bodied)
• 1 tbsp cornstarch (fine and powdery)
• 1 tbsp unsalted butter (creamy and golden)
• 1 tsp garlic powder (aromatic and pungent)
• 12 slider buns (soft and slightly sweet)
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 350°F to keep the sliders warm until serving.
2. In a large bowl, mix the ground beef with garlic powder, salt, and pepper. Form into 12 small patties.
3. Heat a large skillet over medium-high heat. Cook the patties for 3 minutes per side, or until a crust forms.
4. In the same skillet, melt the butter and fry the eggs sunny-side up, keeping the yolks runny for the sauce.
5. Whisk together beef broth, soy sauce, and cornstarch in a small bowl. Pour into the skillet and simmer until thickened, about 2 minutes.
6. Place a spoonful of rice on the bottom half of each slider bun, top with a beef patty, then an egg, and drizzle with the gravy.
7. Cover with the top bun and serve immediately for the best texture.

Zesty and satisfying, these sliders are a handheld twist on a classic, with the creamy yolk and savory gravy making every bite a delight. Try serving them on a platter with toothpicks for easy grabbing during your next gathering.

Loco Moco with Sweet Potato Fries

Yesterday, I stumbled upon a dish that’s as fun to say as it is to eat—Loco Moco with Sweet Potato Fries. It’s a hearty, comforting meal that reminds me of the diners I used to visit with my grandparents, where the food was always served with a side of nostalgia.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 cup white rice (long-grain, for the perfect fluffiness)
• 2 large farm-fresh eggs
• 1 cup beef broth (rich and savory)
• 1 tbsp cornstarch (for thickening the gravy)
• 2 medium sweet potatoes (cut into thick, crispy fries)
• 2 tbsp olive oil (extra virgin, for roasting)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and freshly ground black pepper (to season)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, garlic powder, salt, and pepper, then spread them out on the baking sheet. Roast for 25 minutes, flipping halfway, until golden and crispy.
3. While the fries roast, cook the rice according to package instructions for fluffy results.
4. Shape the ground beef into four patties, seasoning each with salt and pepper. Cook in a skillet over medium-high heat for 4 minutes per side for medium doneness.
5. Remove the patties and set aside. In the same skillet, whisk together beef broth and cornstarch, then simmer for 3 minutes until the gravy thickens.
6. Fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
7. To serve, place a scoop of rice on each plate, top with a beef patty, a fried egg, and drizzle with gravy. Serve with sweet potato fries on the side.

Finally, the combination of the runny egg yolk mixing with the savory gravy and the crispy sweet potato fries creates a symphony of textures and flavors. For an extra kick, sprinkle some red pepper flakes on top before serving.

Loco Moco with a Fried Bananas Twist

Believe it or not, the first time I tried Loco Moco, I was skeptical about the combination of flavors, but the addition of fried bananas won me over. It’s a hearty dish that brings a tropical twist to the classic comfort food, perfect for when you’re craving something both familiar and exciting.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 2 cups cooked white rice (steamy and fluffy)
• 4 large eggs (farm-fresh for the brightest yolks)
• 2 ripe bananas (sweet and firm)
• 1 cup beef broth (rich and savory)
• 2 tbsp soy sauce (dark and full-bodied)
• 1 tbsp cornstarch (fine and powdery)
• 1 tbsp butter (creamy and unsalted)
• 1 tbsp vegetable oil (neutral and high-smoke point)
• Salt and pepper (freshly ground for best flavor)

Instructions

1. Heat a large skillet over medium-high heat and add the vegetable oil. Once shimmering, form the ground beef into four equal-sized patties and season both sides with salt and pepper.
2. Cook the patties for 4 minutes on each side, or until a deep brown crust forms. Remove from the skillet and set aside on a plate, covering loosely with foil to keep warm.
3. In the same skillet, melt the butter over medium heat. Slice the bananas lengthwise and fry them for 2 minutes on each side, until golden and slightly caramelized. Remove and set aside.
4. Whisk together the beef broth, soy sauce, and cornstarch in a small bowl until smooth. Pour into the skillet, stirring constantly, and bring to a simmer. Cook for 2 minutes, or until the gravy thickens.
5. Return the beef patties to the skillet, spooning some gravy over them, and let them warm through for about 1 minute.
6. In a separate non-stick pan, fry the eggs sunny-side up or over easy, according to your preference, seasoning with a pinch of salt and pepper.
7. To serve, place a scoop of steamed rice on each plate, top with a beef patty, a fried egg, and a generous drizzle of gravy. Arrange the fried bananas on the side.

Velvety gravy coats the juicy beef patty, while the fried bananas add a sweet contrast that’s unexpectedly perfect. For an extra touch, sprinkle some chopped green onions on top for a pop of color and freshness.

Loco Moco with a Spicy Sriracha Mayo

Kicking off my morning with a dish that’s as fun to say as it is to eat, Loco Moco with a Spicy Sriracha Mayo has become my go-to comfort food. It’s a hearty, flavorful meal that reminds me of my first trip to Hawaii, where I learned that simple ingredients can create magic on a plate.

Ingredients

• 1 cup of jasmine rice, fluffy and fragrant
• 1 lb of ground beef, 80/20 for juiciness
• 1 tbsp of vegetable oil, for a non-stick sear
• 1/2 cup of beef broth, rich and savory
• 1 tbsp of soy sauce, for a umami kick
• 1 tsp of Worcestershire sauce, adding depth
• 2 farm-fresh eggs, for that perfect sunny-side up
• 1/4 cup of mayonnaise, creamy and smooth
• 1 tbsp of Sriracha sauce, for a spicy punch
• 1/2 tsp of garlic powder, for a hint of aroma
• Salt and finely ground black pepper, to season

Instructions

1. Cook the jasmine rice according to package instructions until fluffy and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Form the ground beef into four equal-sized patties, seasoning each with salt and pepper.
4. Sear the patties for 3-4 minutes per side, or until a crust forms and they’re cooked to your liking.
5. Remove the patties and set aside, then pour the beef broth, soy sauce, and Worcestershire sauce into the skillet to deglaze, scraping up any browned bits.
6. Let the sauce reduce by half, about 2-3 minutes, then return the patties to the skillet to coat in the sauce.
7. In a separate non-stick pan, fry the eggs sunny-side up, ensuring the yolks remain runny.
8. Whisk together the mayonnaise, Sriracha, and garlic powder in a small bowl to create the spicy mayo.
9. To assemble, divide the rice among plates, top with a beef patty, then a fried egg, and drizzle with the spicy Sriracha mayo.

Out of the kitchen comes a dish where the creamy yolk mixes with the spicy mayo and savory beef, creating a symphony of flavors. Serve it with a side of pickled vegetables for an extra crunch that contrasts beautifully with the dish’s richness.

Loco Moco with a Creamy Mushroom Sauce

Mmm, there’s something incredibly comforting about a hearty plate of Loco Moco, especially when it’s smothered in a creamy mushroom sauce that’s rich and full of umami. I remember the first time I tried this dish at a small diner in Hawaii; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 2 cups white mushrooms, sliced (for earthy flavor)
• 1 small onion, finely diced (for sweetness)
• 2 cloves garlic, minced (for aroma)
• 1 cup beef broth (rich and savory)
• 1/2 cup heavy cream (for creamy texture)
• 2 tbsp unsalted butter (for richness)
• 1 tbsp all-purpose flour (for thickening)
• 4 large eggs (farm-fresh for the best taste)
• 2 cups cooked white rice (steamy and fluffy)
• Salt and finely ground black pepper (to enhance flavors)

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove the beef and set aside. In the same skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and become golden, about 5 minutes. Sprinkle the flour over the mushrooms and stir to coat evenly.
4. Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and let the sauce thicken, about 2-3 minutes.
5. Stir in the heavy cream and return the cooked beef to the skillet. Simmer for another 5 minutes, seasoning with salt and pepper to taste. Tip: Let the sauce simmer gently to deepen the flavors.
6. In a separate non-stick pan, fry the eggs sunny-side up or to your preferred doneness. Tip: For a runny yolk, cook the eggs on low heat and cover the pan for the last minute.
7. To serve, place a scoop of steamed rice on each plate, top with the beef and mushroom sauce, and crown with a fried egg.

Oozing with creamy sauce and the rich yolk from the egg, this Loco Moco is a symphony of textures and flavors. Serve it with a side of pickled vegetables for a refreshing contrast.

Conclusion

You’ve just explored a world of flavor with our 20 Delicious Loco Moco Recipes for Every Occasion! Whether you’re craving comfort food or something new, there’s a recipe here to satisfy. We’d love to hear which ones you try—drop a comment with your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!