Ingredients:
- 2 cups (400g) short-grain white rice, rinsed well
- 4 cups (950ml) water
- 1 ½ pounds (680g) ground beef (80/20 blend recommended)
- 1 teaspoon (5ml) salt
- ½ teaspoon (2.5ml) black pepper
- ½ teaspoon (2.5ml) garlic powder
- ¼ teaspoon (1.25ml) onion powder
- 2 tablespoons (30ml) unsalted butter
- 2 tablespoons (20g) all-purpose flour
- 2 cups (470ml) beef broth (low sodium)
- 1 tablespoon (15ml) soy sauce (low sodium)
- 1 teaspoon (5ml) Worcestershire sauce
- ½ teaspoon (2.5ml) onion powder
- ¼ teaspoon (1.25ml) black pepper
- Salt to taste
- 1/2 cup (120 ml) water
- 1 tablespoon cornstarch
- 4 large eggs
- 1 tablespoon (15ml) vegetable oil or cooking spray
Instructions:
- Cook the Rice: Prepare rice according to package instructions (or using your rice cooker). Keep warm.
- Prepare the Hamburger Patties: Combine ground beef, salt, pepper, garlic powder, and onion powder in a bowl. Gently mix and form into four equal-sized patties.
- Cook the Hamburger Patties: Heat a large skillet over medium-high heat. Cook patties for 5-7 minutes per side, or until cooked through to an internal temperature of 160°F (71°C). Remove from skillet and set aside.
- Make the Gravy: In the same skillet (without cleaning), melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a light brown roux forms. Slowly whisk in beef broth, soy sauce, Worcestershire sauce, onion powder, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Make a slurry: In a seperate small bowl, make the slurry. Combine water and cornstarch, and whisk until smooth. Add to the gravy.
- Fry the Eggs: While the gravy simmers, fry the eggs in a separate skillet with oil or cooking spray. Cook to your desired doneness (over easy, medium, or hard).
- Assemble the Loco Moco: Divide rice among four plates. Top each serving with a hamburger patty, then generously ladle gravy over the patty and rice. Finally, top each with a fried egg.
- Serve immediately: Serve hot and enjoy.