Loco Moco

Let's Cook

1. Step 1.

   Combine 1 cup white sticky rice with 1 cup cold water in a bowl; cover and refrigerate for 6 to 8 hours. After soaking, pour the rice and any remaining liquid into a saucepan. Stir in ½ cup coconut milk and bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for at least 5 minutes.

2. Step 2.

   While the rice soaks or cooks, make the soy reduction: In a small saucepan, combine ¼ cup low-sodium soy sauce, 2 tablespoons water, 2 tablespoons packed light brown sugar, and ½ teaspoon sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes. Set aside.

3. Step 3.

   Heat a large nonstick skillet over medium-high heat. Add ¼ pound ground pork and season with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Cook, breaking up the pork with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer the cooked pork to a bowl and cover with aluminum foil to keep warm.

4. Step 4.

   Carefully wipe out the skillet (it may be hot) and return it to medium heat. Brush with 1 teaspoon vegetable oil. Crack 2 large eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes for sunny-side-up yolks; for firmer yolks, cook for another 1 to 2 minutes.

5. Step 5.

   Divide the coconut rice between 2 serving bowls. Top each with ground pork and a fried egg. Drizzle with the soy reduction, sprinkle with sliced green onions and chopped cilantro, and serve immediately.