What’s the difference between Hawaiian Loco Moco and other regional versions?

Hawaiian Loco Moco sticks to the classic format: white rice, hamburger patty, brown gravy, and a fried egg. Other regions—especially mainland adaptations—may add toppings like bacon, different gravies, or flavored rice. While the concept remains the same, the taste can vary a lot based on the ingredients and presentation.

Can I use ground turkey or chicken instead of beef?

Absolutely. Using lean ground turkey or chicken is a popular option for making a lighter Homemade Loco Moco . It reduces the fat content while still delivering great texture. Just make sure to season well and not overcook, as lean meat can dry out more quickly than beef.

What kind of rice works best for Loco Moco?

Traditionally, Hawaiian Loco Moco is served with plain white rice—either jasmine or medium-grain sticky rice. But you can use brown rice, garlic rice, or even cauliflower rice for a low-carb twist. The key is to choose a rice that can absorb the gravy without getting mushy.

Loco Moco Perfection: How to Make the Best Hawaiian Dish

Name: Loco Moco Perfection: How to Make the Best Hawaiian Dish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 sweet onion, peeled and small diced; 2 cloves garlic, finely minced; 2 pounds 80/20 ground beef; 2 tablespoons soy sauce, divided; 2 teaspoons Worcestershire sauce; 2 tablespoons oil; 8 ounces cremini mushrooms, sliced; 3 tablespoons all-purpose flour; 2 cups beef stock; 5 eggs; 5 cups cooked jasmine rice; 1/4 cup sliced green onions; Coarse salt and freshly cracked black pepper, to taste

Description

This 30-minute Loco Moco recipe features a juicy hamburger patty served over fluffy jasmine rice, topped with a rich mushroom gravy and a perfectly fried egg—Hawaiian comfort food at its best.

Ingredients

Scale

1/2 sweet onion, peeled and small diced
2 cloves garlic, finely minced
2 pounds 80/20 ground beef
2 tablespoons soy sauce, divided
2 teaspoons Worcestershire sauce
2 tablespoons oil
8 ounces cremini mushrooms, sliced
3 tablespoons all-purpose flour
2 cups beef stock
5 eggs
5 cups cooked jasmine rice
1/4 cup sliced green onions
Coarse salt and freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine onion, garlic, ground beef, 1 tablespoon soy sauce, and Worcestershire sauce. Mix thoroughly and form into 5 patties. Season both sides with salt and pepper.
Heat oil in a large frying pan over medium heat. Sear the patties for 3-4 minutes per side until browned. Remove and set aside.
Drain half of the cooking oil into a small frying pan and reserve for frying eggs later.
In the same large pan, add mushrooms and cook for 3-4 minutes until lightly browned.
Stir in flour and cook briefly, then pour in beef stock and the remaining 1 tablespoon soy sauce. Cook for another 3-4 minutes until thickened into gravy.
Return beef patties to the pan with the gravy and simmer on low heat.
In the reserved small frying pan, fry each egg one at a time over medium heat for 30 seconds or until sunny-side-up.
To serve, place a scoop of jasmine rice on a plate, top with a beef patty and mushroom gravy, then add a fried egg. Garnish with green onions.

Notes

You can prepare this dish up to 2 hours ahead and keep warm over low heat.
Store meat and gravy separately from rice; refrigerate for up to 5 days or freeze for up to 2 months.
Reheat gravy and patties over low heat; add cornstarch slurry if thickening is needed.
Drain excess oil after browning patties to prevent greasy gravy.
Cook eggs to your preferred doneness; runny yolks are recommended.
For fluffy rice, use a 1 1/4 to 1 water-to-rice ratio.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 838
Sugar: 4g
Sodium: 808mg
Fat: 47g
Saturated Fat: 16g
Unsaturated Fat: 29g
Trans Fat: 2g
Carbohydrates: 55g
Fiber: 2g
Protein: 46g
Cholesterol: 293mg