Whenever I am in Hawaii, I make sure I have at least one meal with Loco Moco because it is that good. Imagine juicy beef patty, fried egg, and a rich gravy poured on top of a bed of rice.
Now imagine all of this wrapped in crispy rice paper. The harmony of flavors and textures is exactly the reason I developed this recipe. Now you can enjoy it too!
What is Hawaiian Loco Moco
Loco Moco is a classic comfort food dish originating from Hawaii. It typically consists of four main components: white rice, a hamburger patty, a fried egg, and brown gravy.
The dish is known for its hearty and fulfilling nature, making it a popular choice for a satisfying meal at any time of the day, but especially for breakfast or lunch.
Why you'll love this recipe
This recipe is a fusion of flavors and textures that is so unique. You get the rich, hearty flavors from the Loco Moco and the crispiness from the rice paper. This recipe is great for any occasion but make sure you eat it as fresh as possible!
Ingredients
Loco Moco
- Ground beef - This will be used to form the beef patties. I used a leaner blend of 90/10 but feel free to use your desired blend.
- Worcestershire sauce - Adds a tangy flavor that pairs perfectly with beef
- Soy sauce - Adds umami and depth to the beef patties.
- Garlic powder - Adds aroma to the beef patties.
- Salt - Add your desired amount to taste
- Black pepper - A few cracks of fresh ground black pepper is all that is needed
- Rice paper - The key ingredient to get that signature crispy exterior
- Eggs - Typically served sunny side up in a loco moco plate but fried egg works well here so the egg yolk doesn't pop while wrapping it in the rice paper
- White rice - Another key component of loco moco and used to soak up all that delicious gravy
- Neutral oil of your choice - Any oil can be used when pan frying the little bites. Make sure to use a good amount so the rice paper can get nice and crispy!
Gravy
- Beef stock - Key component of the gravy to get that rich, meaty flavor
- Soy sauce - Adds umami to the gravy
- Worcestershire sauce - Adds a tangy flavor that enhances the gravy
- Ketchup - A little bit of ketchup to give the gravy a bit of sweetness
- Cornstarch - Thickens the broth and turns this into brown gravy
How to Make Hawaiian Loco Moco in Crispy Rice Paper
- Combine beef, worcestershire sauce, salt, garlic powder, and black pepper together and form 4 rectangle shapes (size of a slice of spam). In a pan, fry on each side until cooked through.
- In a sauce pan over medium heat, combine beef stock, soy sauce, worcestershire sauce, ketchup, and cornstarch and cook until thickened sauce, about 2-3 mins. Set aside.
- In a small pan, cook egg sunny side up or fried over easy.
- To assemble, dip rice paper in warm water to re-hydrate. Place 1 beef patty, 1-2 tablespoon rice, 1-2 tablespoon sauce, and 1 egg. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
- In a pan, add 2 tablespoon of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh. Serve with remaining gravy as a dipping sauce.
Storage
Enjoy fresh so you get that crispy rice paper exterior!
Ingredients
Loco Moco
½ - ⅔ lb ground beef
1 tablespoon Worcestershire sauce
½ tablespoon soy sauce
1 teaspoon garlic powder
salt to taste
freshly ground black pepper
8 rice papers
4 eggs
¾ cup of white rice, cooked
Neutral oil of your choice
Gravy
1.5 cups beef stock
2 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 teaspoon ketchup
5 teaspoon cornstarch
Instructions
- Combine beef, worcestershire sauce, salt, garlic powder, and black pepper together and form 4 rectangle shapes (size of a slice of spam). In a pan, fry on each side until cooked through.
- In a sauce pan over medium heat, combine beef stock, soy sauce, worcestershire sauce, ketchup, and cornstarch and cook until thickened sauce, about 2-3 mins. Set aside.
- In a small pan, cook egg sunny side up or fried over easy.
- To assemble, dip rice paper in warm water to rehydrate. Place 1 beef patty, 1-2 tablespoon rice, 1-2 tablespoon sauce, and 1 egg. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
- In a pan, add 2 tablespoon of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh. Serve with remaining gravy as a dipping sauce.
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