Loco Moco

Step 1

Measure out 1.5 cups of long-grain white rice and rinse it under cold water in a fine-mesh strainer, swirling gently with your hand for about 30 seconds until the water runs mostly clear. This removes excess starch so your rice grains stay separate.

Step 2

In a medium saucepan, combine the rinsed rice and 2.25 cups of water. Bring to a boil over high heat, then immediately reduce to low heat, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and all the water is absorbed. Set aside, covered, to keep warm.

Step 3

While the rice cooks, divide 0.75 pound of ground beef into 2 equal portions. Form each into a compact patty about 1 inch thick and 3 inches wide — handle gently and avoid compressing too much, which makes them dense. Season both sides generously with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper.

Step 4

Peel and dice 0.5 medium yellow onion into 1/4-inch pieces. Set aside on a cutting board.

Step 5

Trim 2 fresh scallions by removing the root end and wilted top leaves. Thinly slice on the bias (about 1/4-inch slices) and set aside for garnish.

Step 6

Set a 10-inch cast iron skillet over medium-high heat and let it preheat for 2 minutes — a drop of water should immediately dance and evaporate. Add 1 tablespoon of vegetable oil and swirl to coat evenly.

Step 7

Once the oil is shimmering and just beginning to smoke, carefully lay both beef patties in the skillet. Do not move them — let them sear undisturbed for 3-4 minutes until the bottom is a deep golden brown and a thin crust forms. You should hear a steady sizzle.

Step 8

Gently flip each patty and sear the other side for 2-3 minutes until lightly browned. The patties should be medium to medium-well inside. Transfer them to a warm plate.

Step 9

Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet and swirl until it foams. Add the diced onion and sauté for 2-3 minutes, stirring occasionally, until the onions turn translucent and the edges begin to caramelize. You should smell the sweet, rich aroma of cooked onion.

Step 10

Sprinkle 2 tablespoons of all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. The mixture will look like wet sand.

Step 11

Pour in 1 cup of beef broth slowly while whisking constantly to prevent lumps. Add 1 tablespoon of low-sodium soy sauce and 0.5 teaspoon of Worcestershire sauce. Continue whisking until the gravy is smooth and begins to simmer.

Step 12

Simmer the gravy for 2-3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. You should be able to draw a line through it with your finger and have it hold for a moment. Return the beef patties to the skillet, nestling them into the gravy to keep warm.

Step 13

In a separate 8-inch nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Once the oil shimmers and a drop of water skitters across the surface, gently crack both eggs directly into the skillet. Cook undisturbed for 3-4 minutes for a runny yolk and set whites, or up to 5 minutes for a firmer yolk — watch the egg whites turn opaque at the edges. The yolk should jiggle slightly when you shake the pan.

Step 14

Divide the warm rice between two large bowls or plates, mounding it slightly in the center. Place one beef patty on top of each rice mound.

Step 15

Ladle 1/2 cup of the hot gravy over each patty, allowing it to pool around the rice and meat. Carefully slide one fried egg on top of each patty, centering it so the yolk is visible.

Step 16

Scatter the sliced scallions over the top and serve immediately while the rice, beef, and egg are all hot. The warm yolk will create an extra sauce when broken into the gravy.