Loco Moco

Ingredients:

Rice:

• 2 cups long grain rice
• 3.5 cups low-sodium chicken broth

Cutlets:

• 450 g ground beef from the shoulder (80% lean/20% fat)
• 1/4 cup diced Maui onion
• Salt and crushed black pepper
• Canola oil

Meat sauce:

• 1.5 cups low-sodium beef broth
• 1/4 cup coarsely chopped crimini mushrooms
• 1 tbsp (15 g) butter
• 1/4 cup diced Maui onion
• 1 teaspoon Worcestershire sauce
• 1 tbsp cornstarch

Eggs:

• 4 eggs category CO
• Canola oil
• 2-3 tbsp chopped fresh parsley for garnish (optional)
• 1/4 cup seeded and chopped Roma plum tomato, for garnish (optional)

Preparation:

1. For rice: Rinse the rice under cold running water until the water runs clear. Bring the chicken broth to a boil in a medium saucepan over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 15 minutes.
   
   Remove the pan from the heat and let it sit for 5 minutes. (You can place the rinsed rice and chicken broth in a rice cooker and turn it on – this will keep the rice warm until serving.) Fluff the rice with a fork and close the lid. Keep warm until serving.
2. For cutlets: In a large bowl, combine ground beef, onion, and some salt and pepper. Form into 4 medium patties.
   
   Place a large cast-iron skillet over high heat. Drizzle with canola oil and add the patties. Cover the skillet with a lid (or a second skillet) to retain moisture and ensure juicy patties.
   
   Cook until well-browned on one side, 3-4 minutes. Then remove the lid, flip the patties, cover the pan again, and continue cooking to your desired doneness, about 3 minutes for medium-rare. Remove the patties from the pan and keep warm.
3. For the meat sauce: Add butter to the skillet with the remaining cutlet pieces. Sauté the crimini mushrooms and onion until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil, and simmer for 2-3 minutes.
   
   In a separate bowl, mix cornstarch with a tablespoon of water until a smooth paste forms. Slowly add the cornstarch to the gravy, stirring constantly, until it thickens. Season with salt and pepper. Cover the pan and keep warm until ready to use.
4. For eggs: Pour canola oil into a nonstick frying pan over medium heat. Crack the eggs and fry them yolk-side up for 3-4 minutes. Remove from the pan and keep warm. (You can briefly flip the eggs yolk-side down if you want them to cook a little better.)
   
   To serve: Place the cooked rice on a plate, top with the patty, then the eggs, and finally, pour over the gravy. Garnish with parsley and tomatoes, if desired.