10-4 Good Buddy! Today Yogi Parker brings us Keto Loco Moco!
Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in September 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!
Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.
Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!
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Over to Yogi:
Loco Moco is a modern Hawaiian favorite plate lunch. Traditionally it is two hamburger patties or spam that is topped with caramelized onions, sunny side up eggs and served on top of sticky rice smothered in brown gravy.
I used to love getting a plate after a day of surfing, diving, or when coming back from wrestling training or shows. It was a great fuel up and full on glorious comfort food breakfast/lunch hybrid.
Obviously, I have changed a few things, but the premise of the original inspiration is still there in this Keto Loco Moco.
Keep in mind, this was all done on a camp stove at a rest area during a one hour lunch break, so precision temperatures and times are not really a thing here. Most of what I cook has to be easily adaptive based on availability of ingredients, and changes to ingredients can change flavors, but that’s okay. The methodology is what is important here.
WHAT YOU NEED
- 2 eggs
- 2 hamburger patties (whatever your favorite is)
- ¼ onion, sliced in strips
- Sea salt and ground black pepper (for added flavor, substitute salt for coconut aminos)
- Ghee or butter
- 1 TBSP of butter or ghee
- 32 oz. riced cauliflower
- 1 clove of chopped garlic
- 1 tsp of rice wine vinegar or coconut vinegar
- 6 slices of thick bacon
- 1 ½ cups of bone broth (I prefer beef)
- 1 cup chopped mushrooms (I like a variety of wild mushrooms if I can find them, but any will work)
- ½ cup chopped celery
- ¼ cup of chopped onion
- 2 cloves of garlic, chopped
- ½ tsp of Old Bay seasoning
- ½ tsp of konjac flour / glucomannon powder
- ½ tsp of apple cider vinegar
- Sea salt and ground black pepper to taste
WHAT YOU DO
- Cook hamburger patties in skillet to desired wellness. Season in the pan with salt or coconut aminos and pepper.
- Remove burgers from heat, cover, and set aside to rest.
- Caramelize the onions in the meat drippings with a tablespoon of butter or ghee, and then remove from the pan and place with the meat.
- Melt ghee or butter in frying pan.
- Add in the cauliflower and stir fry on high heat for about two minutes.
- Add in garlic and continue to stir fry until some of the cauliflower begins to just start getting lightly browned and crispy.
- Add in vinegar and stir in to incorporate. Remove and plate rice with dip in center to hold gravy.
- Cook the bacon in the same pan as the burgers, leave in the drippings. Cook the bacon until it is done, but not completely crisp.
- Remove bacon, chop it up and set aside.
- Reduce heat to low, add chopped celery, onion, and garlic with a pinch of sea salt and black pepper. When the onions begin to turn translucent, add in vinegar and de-glaze the pan.
- Evenly sprinkle in konjac flour and stir to incorporate and continue to sauté for about three minutes, then add bone broth, bacon, mushrooms, and old bay.
- Continue to cook on low, stirring frequently but gently until for about two to five minutes for gravy to thicken.
- Fry eggs sunny side up.
- Spoon gravy over rice, then top with hamburger patties, caramelized onions and sunny side up eggs. Garnish the top with chopped green onions.
Feeds two average or one me after a two day fast.