50min 4 ppl
Loco Moco
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 7 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 34g
Carbs 48g
Fats 32g
About this dish
A beef patty and a fried egg with a runny yolk sit over steamed white rice, all smothered in a rich brown mushroom gravy for a hearty Hawaiian plate-lunch favourite.
Allergy Info
Dairy, Gluten, Eggs, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped1
- Button mushroomssliced150 g
- Spring onionssliced, to serve2
Meat & Poultry
- Beef Mince15% fat500 g
Dairy & Eggs
- Eggs4
Tins & Jars
- Beef Stock400 ml
Dried Goods
- Long-Grain White Rice250 g
- Plain flour2 tbsp
Spices & Seasonings
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Vegetable Oildivided30 ml
- Worcestershire sauce1 tbsp
Utensils
- Saucepan
- Large frying pan
- Meat thermometer
- Whisk
- Chopping board
- Sharp knife
Method
1
Cook the rice in salted boiling water according to the packet instructions, then drain and keep warm.
Approx. 15 minutes
2
Shape the beef mince into four patties and season with salt and black pepper.
Approx. 5 minutes
3
Heat half the vegetable oil in a large frying pan over medium-high heat and cook the patties for 3 minutes on each side until a meat thermometer reads 71°C, then set aside.
Approx. 7 minutes
4
Add the onion and mushrooms to the same pan and cook for 6 minutes until softened.
Approx. 7 minutes
5
Stir in the flour and cook for 1 minute, then whisk in the beef stock and Worcestershire sauce and simmer for 5 minutes until thickened.
Approx. 7 minutes
6
Heat the remaining oil in a separate frying pan and fry the eggs for 3 minutes until the whites are set and the yolks are still runny.
Approx. 4 minutes
7
Divide the rice between bowls, top each with a beef patty, gravy and a fried egg, and scatter with spring onions.
Approx. 5 minutes
