LOCO MOCO
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A Hawaiian classic of sticky rice, savory ground pork, and a fried egg, topped with a sweet-and-salty soy reduction. This version uses coconut-infused sticky rice for extra flavor.
Ingredients
- 1 cup white sticky rice
- 1/2 cup coconut milk
- 1/4 cup low-sodium soy sauce
- 2 tbsp light brown sugar packed
- 1/2 tsp sriracha
- 1/4 lb ground pork
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp vegetable oil
- 2 large eggs
- 2 green onions thinly sliced
- 2 tbsp fresh cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 158 mg
- Iron: 7.8 mg
- Magnesium: 101 mg
- Phosphorus: 441 mg
- Potassium: 885 mg
- Zinc: 3.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup white sticky rice
- 1/2 cup coconut milk
- 1/4 cup low-sodium soy sauce
- 1/2 tsp sriracha
- 1/4 lb ground pork
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp vegetable oil
- 2 large eggs
Prepare
- 2 tbsp light brown sugar, packed
- 2 green onions, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped
Let's Cook
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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.
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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.
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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.
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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.
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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.