2 People

20 minutes


Nicole Fung
That Food Cray !!

Pork Loco Moco


300g minced pork
235g rice
2 eggs
¼ onion, diced
500ml water
40ml vegetable stock
3 tablespoons oil
2 teaspoons cornstarch, mixed with 1 tablespoon water
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
¼ teaspoon salt


Rice cooker
Frying pan
Large bowl
Chopping board
Sharp knife


  1. Put the rice and water in the rice cooker. Cook according to the instructions.
  2. Mix the pork, salt and pepper in the large bowl. Divide the mixture into 4 and shape in to patties.
  3. Heat 1 tablespoon of oil in the wok. Add the pork patties. Cover with a lid and cook for 5 minutes. Flip over the patties, cover with the lid and cook for another 5 minutes. Remove and keep warm.
  4. Heat another tablespoon of oil in the wok. Add the onion and fry for 5 minutes.
  5. Add the stock and Worcestershire sauce and bring to a boil. Boil for 3 minutes.
  6. Add the cornstarch mixture. Stir until the sauce thickens. Season with salt and pepper. Remove from the heat and keep warm.
  7. Heat the remaining oil in the frying pan. Add the eggs and fry sunny side up.
  8. To serve, place the rice on a plate, top with the pork patties, pour over the sauce and finish with the fried eggs.

   Cooking Tips

  • Placing a lid over the cooking patties seals in the moisture and helps ensure juicy patties. If you don’t have a wok with a lid, use a plate or another pan.
  • This is a great recipe for using up leftover rice. Make sure the rice is heated thoroughly before serving.

Nutrition Advice

  • Choose extra-lean minced pork for a heart-healthy option with less saturated fat.
  • Eggs are an excellent source of high quality protein. They also provide many vitamins and minerals, including vitamin B12, riboflavin, vitamin D, folate and iron.
  • Brown rice is an excellent alternative to white rice because it has more protein, fibre, and other nutrients.