Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.
What Employers Are Offering
- ✔ Employer-provided health & medical insurance
- ✔ Visa sponsorship & legal work authorization
- ✔ Relocation assistance & settlement support
- ✔ Long-term employment & benefit coverage
- ✔ Permanent residency pathways (eligible roles)
Course Main course
Place of origin United States
Region or state Hawaii and the Philippines
Associated cuisine United States
Serving temperature Hot
Main ingredients White rice, topped with a hamburger patty, a fried egg, and brown gravy.
Employment Benefit Eligibility Information
Applicants searching for international employment opportunities often compare roles offering employer-sponsored insurance coverage, relocation support, and legally compliant work authorization programs.
- Jobs with employer-provided health insurance benefits
- Visa sponsorship positions including medical coverage
- Full-time employment with dental and vision insurance
- High salary jobs offering worker protection benefits
- Healthcare and caregiver roles including insurance coverage
Understanding benefit eligibility requirements helps applicants evaluate qualified employment offers before submitting immigration applications.
Loco moco Ingredients
- Deselect All
Rice: - 2 cups long grain rice
- 3 1/2 cups low-sodium chicken broth
Burgers: - 1 pound ground beef (80/20 blend)
- 1/4 cup diced Maui onion
- Kosher salt and freshly cracked black pepper
- Canola oil
Gravy: - 1 tablespoon unsalted butter
- 1/4 cup roughly chopped cremini mushrooms
- 1/4 cup diced Maui onion
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
Eggs: - Canola oil
- 4 large eggs
- 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
- 1/4 cup seeded and diced Roma tomato, for garnish, optional
Insurance & Worker Protection Requirements
Before visa approval, many employer-sponsored programs require proof of valid health insurance coverage and worker protection compliance. Immigration authorities verify medical coverage eligibility before granting work authorization.
Depending on the destination country, foreign employees may also need workplace injury protection, employer liability coverage, and travel medical insurance during relocation.
- Mandatory health insurance for visa holders
- Workplace accident and employer liability protection
- Travel and relocation medical coverage
- Insurance verification during immigration processing
Confirm insurance compliance requirements before submitting a work permit application.
Directions
- For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on – it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
