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One-Pan Loco Moco

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Created by Dionna
Updated Jan 6, 2026
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A beloved lunch staple in Hawaii, loco moco is comfort food at its finest. Traditionally, it features a juicy hamburger patty smothered in soft, sweet onions and rich brown gravy, crowned with a fried egg and served over a bed of steamed rice. Our version keeps all the crave-worthy flavors of the classic but turns it into a hearty one-pot meal that’s perfect any time of day you need a little taste of island life. And of course, we’ve added flaky biscuits for that signature Pillsbury touch!

Recipe Ingredients

Look here for the ingredients you’ll need to make this spin on loco moco.

Beef: Use ground beef with 15 to 20% fat. You want enough fat left in the pan to deeply brown the onions and coat the rice. Fat is flavor!

Onion: We like yellow onion here for the mild, sweet flavor, but substitute with red onion if you prefer.

Eggs: Any size eggs will do!

Brown Gravy: Find prepared brown gravy in a can or jar with the other canned goods. Feel free to use homemade gravy or a dry mix packet instead of prepared.

White Rice: Any type of cooked white rice will do, freshly cooked or cold. Frozen rice and microwave rice both work well.

Pillsbury™ Grands!™ Biscuits: Warm biscuits are split and piled high with filling, so use whichever variety is your favorite, adjusting bake times as needed.

Other Ingredients You’ll Need: Salt, garlic powder, pepper, olive oil, soy sauce, sesame oil, green onions, Sriracha.

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How to Make One-Pan Loco Moco

Take a look below at how to make One-Pan Loco Moco. Follow recipe for details.

1. Bake the Biscuits

Bake off your biscuits until they’re hot and golden brown, then set them aside until serving. You’ll need 4 biscuits for the recipe. Save any remaining biscuits to enjoy later or serve with any leftover loco moco filling.

2. Season and Cook the Beef

Cook ground beef until browned, then remove from pan.

3. Cook the Onion

Add onion to the beef fat, and cook until well browned and nearly caramelized.

4. Add Rice and Seasonings

Add rice, season with soy sauce and sesame oil, and stir to combine. Make wells for the eggs.

5. Cook the Eggs and Serve

Add eggs to the wells, cover, and cook until firm. Serve the mixture sandwiched in a biscuit, covered with gravy, green onions, and Sriracha if using.

How to Store (and Reheat) One-Pan Loco Moco

If you have leftovers, here’s how to store and reheat them.

Room Temperature

Store leftover biscuits in a resealable food-storage plastic bag or an airtight food storage container.

Refrigerator  

Transfer leftover filling to an airtight food storage container. Store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.

Reheating  

To reheat, transfer loco moco filling to a baking dish, and cover tightly with foil. Heat in the oven at 350°F for 20 to 25 minutes or until the food is hot and steaming and at least 165°F in the center of the filling (use a food thermometer). Place the biscuits in the oven for the last 5 minutes of cooking to warm.

Alternatively, heat filling in the microwave on medium (50%) power for 2 to 3 minutes, stirring halfway through, until at least 165°F in the center (use a food thermometer).

One-Pan Loco Moco

  • Prep Time 25 min
  • Total 35 min
  • Ingredients 14
  • Servings 4
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Ingredients

Toppings

  • 2 green onions, thinly sliced (about 1/4 cup)
  • Sriracha, optional

Instructions

  • Step 
    1

    Heat oven to 375°F. Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake for 12 to 16 minutes or until golden brown and baked through. Keep warm until ready to use.

  • Step 
    2

    Meanwhile, in a large, deep skillet or nonstick pan over medium heat, add ground beef, 1/2 teaspoon salt, garlic powder, and pepper. Cook 8 to 10 minutes, until beef is browned. With a slotted spoon, transfer beef to a plate and set aside, leaving the beef drippings in the pan.

  • Step 
    3

    Add olive oil to the beef drippings. Add onion and season with remaining 1/2 teaspoon salt. Cook about 10 minutes, stirring frequently to avoid scorching, until onion is very soft and well browned.

  • Step 
    4

    Reduce heat to medium-low. Add rice, breaking up any clumps with a wooden spoon or spatula. Return beef to pan. Add soy sauce and sesame oil; stir to combine. Cook 2 minutes more, stirring frequently, until mixture is combined and heated through.

  • Step 
    5

    Make four small wells in the rice mixture. Crack eggs directly into wells, trying not to break the yolks. Cover skillet with lid and cook about 8 minutes, or until egg whites and yolks are firm, not runny.

  • Step 
    6

    To assemble, split a biscuit and place the bottom of the biscuit into a bowl. Add about 2 tablespoons of gravy, then about 1/4 of the beef mixture. Top with an egg, 2 tablespoons of gravy, green onions, and the biscuit top. Serve with extra gravy on the side and Sriracha if desired.

Nutrition

No nutrition information available for this recipe

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