Most of you are probably thinking to yourselves “what the heck is Loco Moco, and why would I care enough for a remixed version?”
I totally understand. I was there once.
Then I fell in love with a Hawaiian Chinese guy and started to learn about the whole world of Hawaiian food, which brings us back to Loco Moco (we’ll leave SPAM for another day).
So, what is Loco Moco? Traditionally, take a scoop of white rice, top it with hamburger patties. Fry a couple of eggs and add them. Then top the whole thing with brown gravy, eat, and fall into a delicious food coma. It’s so good, and so, so heavy.
Since I never make gravy, Loco Moco was relegated to a treat we only get when we could occasionally find a Hawaiian restaurant, which is extremely rare. So rare that we would drive from Nashville to Atlanta and the Hawaiian place there would be one of our first stops. We have priorities.
One day, as I was wandering online, I stumbled across a recipe for Loco Moco that was just different enough that I knew I had to make it ASAP, and it has sense become one of our favorite meals.
Still all of the comfort of Loco Moco, without making me feel full for the next 12 hours. Plus sriracha.
For all of my Hawaiian relatives, this might be sacrilegious. I’m sorry, and I love you.
Loco Moco Remix (from Love and Olive Oil)
For Coconut Rice
- 1 c. sushi rice
- 1 c. cold water
- 1/2 c. coconut milk
Combine the rice and the water, cover, and stick in the fridge for 6+ hours (I try to do this before I leave for work in the morning).
Combine the soaked rice, remaining water, and coconut milk and cook in a rice cooker until done.
- 1/3 c reduced sodium soy sauce (reduced is key, or it will be REALLY salty)
- 2 tbsp light brown sugar
- 1 tsp sriracha, or to taste
In a small saucepan over medium heat, combine the ingredients and cook for roughly 6 minutes or until reduced by about half, stirring occasionally.
- 1/4 lb ground pork or beef
- Salt and pepper
In a medium skillet over medium-high heat, add the meat and season with salt and pepper. Cook until browned, making sure to break up any large clumps while cooking. Set aside in a covered bowl to keep warm.
- 1 tbsp oil or butter
- 2 eggs
- 2 scallions, sliced thinly
In a medium skillet over medium low heat, add the oil or butter. When hot, add your eggs and cook until desired doneness (runny yolks are a winner in our home).
Grab two bowls. Fill each bowl with a scoop of rice, then meat, 1 egg, a generous drizzle of sauce, and scatter with scallions.
Never hurts to some additional sriracha too.
Eat, and pretend you’re in Hawaii, as opposed to New York in 86% humidity.