Hawaiian Loco Moco

1. 1

   Coat a large skillet with cooking spray and warm it over medium heat.

2. 2

   Split the ground chuck into four equal portions and shape them into patties.

3. 3

   Cook the patties in the hot skillet until they start to firm, are hot, and remain slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted in the center should register 140 degrees F (60 degrees C). Transfer the patties to a plate, leaving the drippings in the skillet.

4. 4

   Stir the onion and water into the reserved drippings. Lower the heat to low and cook until the onion is slightly softened, about 5 minutes. Add the mushrooms; cook and stir until the mushrooms are cooked through, about 5 minutes more.

5. 5

   Pour the gravy over the onion-mushroom mixture and stir. Cook until the gravy is hot, about 5 minutes. Gently place the patties into the gravy and simmer until warmed through.

6. 6

   While the patties simmer in the gravy, coat a separate skillet with cooking spray and heat over medium heat. Fry the eggs in the hot skillet until the whites are opaque but the yolks stay runny, 2 to 3 minutes.

7. 7

   Spoon the cooked rice onto four plates. Place a beef patty on each portion of rice and top each patty with an egg. Divide the gravy evenly over each serving.

• Calories 1590.13 kcal High
• Protein 41.26 g Good Source
• Carbs 196.53 g Moderate
• Total Fat 61.83 g High
• Saturated Fat 13.6 g High
• Trans Fat 0.06 g High
• Cholesterol 314.51 mg High
• Sodium 2339.58 mg High
• Fiber 2.15 g Low Source
• Sugar 2.1 g Low Source
• Added Sugar 1.25 g Low Source
• Calcium 70.16 mg Low Source
• Iron 8.9 mg Good Source
• Potassium 393.91 mg Low Source
• Vitamin A 55.93 mcg_rae Low Source
• Vitamin C 0.23 mg Low Source
• Vitamin D 2.04 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Gluten
• Onions 🧅