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LOCO MOCOThis classic Hawaiian dish typically consists of a generous portion of white rice topped with a hamburger patty—or grilled Spam—and a sunny-side-up egg, plus lots of brown gravy. Our version takes the basic rice/meat/egg concept and elevates it with coconut-infused sticky rice, savory ground pork, and a sweet-and-salty soy sauce reduction.

  • Yield: 2 Servings
  • Cooking Time: 30 Minutes


For Coconut Rice
  • 1 cup white sticky rice*
  • ½ cup coconut milk
  • For Soy Reduction
  • ¼ cup low-sodium soy sauce**
  • 2 tablespoons light brown sugar, packed
  • ½ teaspoon sriracha
For Pork
  • ¾ pound ground pork
  • ¼ teaspoon salt
  • ¾ teaspoon black pepper
For Topping
  • 1 teaspoon vegetable oil
  • 2 large eggs
  • 2 green onions, thinly sliced
  • 2 tablespoons roughly chopped fresh cilantro
How to Make It
  1. 1. Combine rice with 1 cup cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low;
  2. simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes. .
  3. In a small saucepan, combine soy sauce, 2 tablespoons water, brown sugar, and sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes.
  4. Heat a large nonstick skillet over medium-high heat. Add pork and season lightly with salt and pepper. Cook, breaking it up with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer to a bowl and cover with aluminum foil to keep warm.
  5. Carefully wipe out skillet (it may be hot) and return to medium heat; brush with vegetable oil. Crack eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes. If you prefer firmer yolks, cook for another 1 to 2 minutes.
  6. Divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve

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