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Veggie-Packed Teriyaki Loco Moco Bowl

A cozy, protein-rich twist on a Hawaiian-inspired comfort classic. This bowl layers veggie-packed jasmine rice, savory teriyaki mushrooms and onions, a juicy grass-fed burger patty, and a golden fried egg on top. It’s quick, nourishing, and made with real, whole ingredients—perfect for weeknights when you want something satisfying without ordering out.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Hawaiian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 Grass-fed burger patties
  • 1 cup cooked jasmine rice
  • ½ cup finely diced vegetables (carrots, zucchini, peas, etc.)
  • ½ cup mushrooms, sliced
  • ½ small onion, thinly sliced
  • 2 eggs
  • 1-2 tablespoon olive oil or avocado oil
  • ¼ cup teriyaki sauce (or to taste)
  • Optional toppings: scallions, sesame seeds, chili flakes, black pepper

Equipment

  • Large skillet or frying pan
  • Nonstick pan (for eggs)
  • Cutting board
  • Sharp knife
  • Spatula
  • Small bowl (for prepping toppings or sauce)

Method
 

  1. Heat a skillet over medium heat and cook the burger patties until browned on both sides and fully cooked through. Set aside to rest.
  2. In a separate pan, heat a little oil and sauté mushrooms and onions until soft and lightly caramelized. Add teriyaki sauce and let it simmer for 1–2 minutes until glossy and coated.
  3. In another pan, heat oil and stir-fry the cooked rice with diced vegetables for 3–5 minutes until warmed through and slightly crisp.
  4. Fry the eggs to your liking (sunny-side up or over-easy works best here).
  5. Assemble bowls by layering veggie rice, then teriyaki mushrooms and onions, followed by the burger patty. Top with a fried egg.
  6. Garnish with scallions, sesame seeds, chili flakes, or extra sauce if desired. Serve warm.

Video

Notes

  • Teriyaki sauce can be adjusted to taste depending on how saucy you like your bowl.
  • Eggs are best made fresh right before serving.