Loco Moco

Ingredients

• 1 lbground beef (80/20)$7.16
• 2 cuplong-grain white rice$1.38
• 4 eachlarge eggs$3.01
• 2 cupbeef broth$1.32
• 2 tbspall-purpose flour$0.04
• 2 tbspunsalted butter$0.32
• 0.5 eachyellow onion, diced$0.62
• 1 tbspsoy sauce$0.18
• 1 tbspworcestershire sauce$0.25
• 1 tbspvegetable oil$0.10
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.08
• Total for 4 servings$14.47

Most of the cost is ground beef (80/20) ($7.16) and large eggs ($3.01). With oil, spices and staples already at home, the shop drops to about $11.19. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Combine the long-grain white rice with 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil, then cover with a tight-fitting lid, lower the heat to low, and simmer for 15 to 18 minutes until the liquid is absorbed and the grains are tender; keep covered off the heat.
2. In a mixing bowl, gently mix the ground beef (80/20) with half of the kosher salt, half of the black pepper, and 1 teaspoon of the worcestershire sauce. Divide into 4 equal portions, shape into 1/2-inch-thick patties, and press a shallow indentation into the center of each with your thumb to prevent puffing during cooking.
3. Heat a large skillet over medium-high heat. Add the patties and sear without moving for 3 to 4 minutes per side, until deeply browned on both sides and an instant-read thermometer inserted into the center reads 160°F (71°C) with no pink remaining. Transfer the patties to a warm plate and tent loosely with foil.
4. Reduce the heat under the skillet to medium and melt the butter. Add the diced onion and cook for 3 to 4 minutes, scraping up the browned bits, until softened and translucent.
5. Sprinkle the all-purpose flour over the onions and stir continuously for 1 to 2 minutes until lightly toasted. Gradually whisk in the beef broth, soy sauce, remaining worcestershire sauce, remaining kosher salt, and remaining black pepper; simmer gently over medium heat for 3 to 5 minutes until thickened and smooth.
6. While the gravy simmers, heat the vegetable oil in a separate nonstick skillet over medium-low heat. Crack in the large eggs and fry for 2 to 3 minutes until the whites are fully set and opaque but the yolks remain runny.
7. Spoon a generous bed of warm steamed rice onto each of 4 plates, top each mound with a beef patty, ladle the warm brown gravy generously over the patties, and crown each with a fried egg.