- Fry the eggs: In a separate nonstick skillet, heat the oil or butter over medium-low heat. Crack in the eggs and cook sunny-side up until the whites are set but the yolks remain runny, about 3–4 minutes. For firmer yolks, cover the pan for the last minute of cooking.
- Assemble the loco moco: Place a mound of warm rice on each plate, top it with a beef patty, and spoon a generous amount of brown gravy over the patty. Finish each serving with a sunny-side up egg on top. The rich yolk, when broken, blends beautifully with the savory gravy and beef.
- Garnish and serve: Sprinkle with sliced green onions or parsley for color and freshness. Serve immediately while hot for the best experience.
Tips and Variations
- Extra flavor: Add a splash of soy sauce or a few drops of sesame oil to the gravy for an umami boost.
- Rice alternatives: Use brown rice or jasmine rice if preferred, though traditional loco moco uses medium-grain white rice for its soft, sticky texture.
- Gravy upgrade: Stir in sautéed mushrooms or onions for a heartier flavor profile.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the rice, beef, and gravy together in a skillet over low heat, adding a splash of water or stock to loosen the gravy. Prepare fresh eggs just before serving for best results.
Rich, savory, and deeply comforting, this Loco Moco Hawaiian Lunch is the ultimate plate lunch favorite — a perfect harmony of textures and flavors that taste like island sunshine in every bite.
