Vegetarian Loco Moco

Total time50 min

Prep time15 min

Cook time35 min

A steaming mound of fluffy white rice forms the base here, topped with a hearty patty seasoned with grated onion, garlic powder, and black pepper, then pan-seared until deeply browned on the outside. A rich, savory gravy—built from butter, sautéed onion, and a nutty flour roux—gets ladled generously over the top, coating every grain of rice in glossy, umami depth. A fried egg with a jammy, just-set yolk crowns the bowl, ready to spill over everything the moment your fork breaks through. Sliced green onion adds a fresh, sharp finish that cuts through all that richness. This Hawaiian comfort-food classic comes together fast in just two skillets and a pot, making it a satisfying weeknight bowl any time you want something warm and filling. It's a great pick for a vegetarian table, no fuss required to enjoy every last bite.

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Ingredients

4 servings

For the rice

2 cups long-grain white rice
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3 cups water
½ tsp salt

For the patties

1 ½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
¼ cup yellow onion, finely grated
1 tbsp worcestershire sauce
1 tsp soy sauce
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the gravy

2 tbsp unsalted butter
½ cup yellow onion, finely diced
2 tbsp all-purpose flour
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp soy sauce
salt and pepper, to taste

For the fried eggs

1 tbsp neutral oil (such as canola oil or vegetable oil)
4 large eggs

For serving

2 green onions, thinly sliced (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, combine the ground beef, grated onion, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt in a large bowl. Mix gently until just combined, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick.

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