Loco Moco Fried Rice
- READY IN -
- SERVINGS 6
- SERVING SIZE 11 oz
Ingredients
- 5 cups vegetable fried rice (see recipe below)
- 6 oz ground beef, extra lean
- 6 eggs, medium, poached
- 3/4 cup Maui onion and mushroom gravy (see recipe)
Vegetable Fried Rice:
- 2 each, shiitake mushroom, dried
- 1 Tbsp hijiki seaweed, dried
- 1/2 cup water, hot
- 2 tsp vegetable oil
- 4 oz burdock and carrots, frozen, julienned
- 4 oz daikon, julienned
- 4 oz cabbage, shredded
- 3 tsp shoyu (soy sauce)
- 1 tsp Worcestershire sauce
- 3 cups brown rice, day-old
- 2 stalks green onion
Directions
- Prepare vegetable fried rice as directed.
- In a non-stick pan, brown beef, breaking into small pieces.
- Add beef broth, scraping bottom of pan until liquid is nearly evaporated.
- Add fried rice and toss to combine.
- Serve rice topped with 1 egg and 2 Tbsp gravy.
Vegetable Fried Rice Directions:
- Soak mushroom and seaweed in hot water for about 10 minutes.
- Remove mushroom from water. Squeeze mushrooms over soaking container and chop.
- In a hot pan, saute vegetables (except green onions) until wilted.
- Add shoyu and Worcestershire sauce to hijiki and soaking liquids.
- Add rice to pan and saute' briefly. Add hijiki, liquids and green onion to the pan.
- Cook, stirring, until liquid is evaporated.
Notes
- Tip: If cooking for a few people, portion and freeze extra fried rice after cooling. You can also use 1 oz beef and 1 Tbsp beef broth to 3/4 cup vegetable fried rice for a single portion.