Local Style Loco Moco

This month really crept up on me fast. Tomorrow I'm headed to Boston then Martha's Vineyard to assist at Betty and Meg's workshop (so excited!!!) and then the following week, I'm headed back to Oahu for a dear friend's wedding. When I say the month crept up on me, it's because I really felt like I had wayyyyyyy more time till either one of these trips was occurring. Yet, here they are, and I'm pretty pumped. My gym routine, however, isn't quite as happy and neither is Vienna. Moses is coming along to the wedding, so I think he's ok with everything. Just in case he isn't, I made him something he loves. In fact, he told me that he thinks he could live on loco mocos. Idk about that, but they are are tasty.

What's a loco moco you might ask. Well, if we're talking traditional, OG (original gangsta) loco, it consists of white rice, hamburger patty, brown gravy, and a sunny (or fried) egg. I barely upped the anti with some caramelized onions, mushrooms, and sliced scallions (green onions). If you're like Moses and think this might be something you could eat on the regular, you can 100 percent change it up. Sub spam, Portuguese sausage, mahi mahi, teri(yaki) beef or chicken, or pretty much any other meat your heart desires. Want to serve it over kimchi fried rice? Go for it. My friend Jared makes his sans gravy, with jalapeño in his patties and avo on top of everything. While I haven't gone that route yet, I have to admit, it sounds pretty good to me--kinda like a burger but sub the bun for rice? Anyway, don't let the crazy name of this dish deter you, it's good for breakfast, lunch, or dinner, and why yes, I've had it for all three. Wait, make that four, 'cause I've definitely had a bomb loco at brunch!

Ps -  Before I forget, pro tip: serve with ketchup!! Do it (or don't, I promise I won't judge you either way). 

Pss - If you've got any good book recommendations, I'd love to hear them. I'm in a book rut and I'd love to get out of it stat. 

Oh and yeah... the Spurs are out and that leaves me in a pickle. Warriors or Thunder? If game one was any indication, it's gonna be a tight series. 


Serves 4



  • 1 lb. 80/20 or 85/15 ground beef
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 2 tsp. Worcestershire sauce
  • 1/4 medium sweet onion or yellow onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 Tbsp. canola oil


  • 1 Tbsp. + 1/2 Tbsp. canola oil
  • 1 medium sweet onion or yellow onion, quartered then sliced
  • 8 oz. crimini mushrooms, cleaned and sliced
  • 2 c. beef stock
  • 2 tsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. cornstarch
  • Salt and freshly cracked black pepper, to taste


  • 4 c. cooked white rice
  • 4 large eggs, fried sunny side up or over easy
  • Sliced scallions, for garnish


  • Heavy bottomed skillet
  • Wooden spoon/spatula
  • Mixing bowls
  • Measuring cups/spoons
  • Sharp knife & cutting board
  • Plate
  • Plastic wrap


  1. Start by preparing the patties. In a medium bowl, gently mix ground beef with salt, pepper, Worcestershire sauce, onion, and minced garlic with your hands or a spatula being careful not to over-mix. Form into 4 equal-sized patties, around 3/4-inch thick. Place on a plate and wrap with plastic wrap. Transfer to fridge to rest.
  2. Heat 1 tablespoon canola oil in large skillet over medium heat. Add sliced onions and cook until they start to brown, about 5 minutes, stirring often. Reduce heat to medium-low and cook soft and brown (caramelized), stirring often. Remove from heat and transfer onions to a bowl.
  3. Add 1 tablespoon of canola oil to the same large skillet set over medium heat. When oil glistens, swirl around pan and add patties. Cook until browned on both sides, around 3 minutes per side. Remove from heat and transfer patties to a clean plate to rest.
  4. Return the pan to medium heat and add remaining 1/2 tablespoon of canola oil. Add mushrooms and sauté until browned. Season with salt and pepper, to taste. Add caramelized onions back to the pan with the mushrooms. Then add stock, soy sauce, and Worcestershire sauce and bring to a simmer. Scoop one tablespoon of stock from pan and whisk with cornstarch in a small bowl until smooth. Stir in the cornstarch slurry and continue simmer until lightly thickened, about 5 to 7 minutes. Season with salt and pepper, to taste.
  5. To serve: place 1 cup rice on each plate, top with 1 patty, gravy with caramelized onions and mushrooms, a sunny side up (or over easy) fried egg, and sliced scallions. Enjoy!