Loco Moco
4 portions
20mA streamlined version of the Hawaiian classic. Rice, a beef patty, a yolky fried egg, all drowned in a luscious beef gravy. You can't go wrong here.
What you will need
1 lb Ground Beef
2 cups Water
1 Tbsp Beef Better Than Bouillon
2 Tbsp Corn Starch
2 Tbsp Unsalted Butter
4 Eggs
10 oz. Microwavable White Rice
(Nutritional facts 207 calories, 16.45 g fat, 2.38 g carbohydrates, 12.02 g protein, 342 mg cholesterol, 350 mg sodium)How to cook
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Divide the ground beef into 4 equal portions. Shape each portion into a smooth, round patty.
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Heat a heavy skillet over high heat. Douse those burger patties with salt and black pepper. When the pan is hot, toss in the patties. You shouldn't need any oil here. The patties will caramelize in their own fat and release easily from the pan. Sear all of the patties until they're caramelized on both sides.
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Stir in the water, scraping the bottom of the pan to dislodge all of the crispy bits. Bring the water to a simmer.
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Stir in the bouillon.
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Take a small dish and scoop up a little of the broth. Stir the cornstarch into this broth to form a slurry. Then stream the slurry back into the pan. Simmer, stirring constantly, until the broth begins to thicken to a gravy.
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Fry an egg. I like a basted egg for this dish, so I'll continue with specifics. Melt a knob of butter in a small nonstick pan over medium heat.
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When the butter begins to bubble, crack an egg into the butter. Cook until the white begins to set.
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When the butter begins to bubble, crack an egg into the butter. Cook until the white begins to set.
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Gently spoon the hot, seasoned butter over the egg yolk until the coating over the yolk is opaque.
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Dump the frozen rice in a bowl and microwave on high for 2 minutes.
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Place a seared beef patty on a bed of white rice. Top with a fried egg. Coat with a scoop of gravy.
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