Omelet Rice with Hayashi Sauce

Ingredients (4 servings)

【Hayashi Sauce】 Onion (sliced) 400 g / 14.0 oz
Mushroom (sliced) 200 g / 7.0 oz
Vegetable oil 2 Tbsp
Hot water 600 ml
S&B Tasty Hayashi Rice Sauce Mix 160 g 1 pack
【Omelet Rice】 Ground chicken 200 g / 7.0 oz
Salt Pinch
Pepper Pinch
Onion (chopped) 200 g / 7.0 oz
Celery (chopped) 80 g / 2.8 oz
Tomato (diced) 200 g / 7.0 oz
Olive oil 1 Tbsp
Thyme (dried, whole) 1/2 tsp
Oregano (dried, powder) 2 tsp
Tomato ketchup 8 Tbsp
Rice (cooked, warm) 600 g / 1.5 lbs.
Salt Pinch
Pepper Pinch
Egg (beaten) 8
Milk 8 Tbsp
Vegetable oil 4 Tbsp
Cherry tomato As needed
Chervil As needed


  1. Slice the onion and mushroom.
  2. Heat the oil in a pan over medium heat and add the onion. Cook until translucent and add the mushroom.
    Cook until the ingredients are wilted and add the hot water. Bring to a boil and reduce the heat. Cover and simmer for 5-6 min.
  3. Turn off the heat. Add the S&B Tasty Hayashi Rice Sauce Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
    Simmer over medium heat, stirring constantly until the sauce is thick.
    【Omelet Rice】
    1. Chop the onion and celery. Deseed the tomato and cut into 7-8 mm dices. Drain in a colander.
    2. Heat the oil in a pan over medium heat and add the ground chicken. Season with salt and pepper and stir-fry until golden brown.
      Add the onion and celery and cook lightly.
    3. Add the thyme, oregano and ketchup. Stir-fry until all ingredients are coated with ketchup.
      Season with salt and pepper and stir in the tomato. Set the fried rice aside.
    4. In a bowl, beat two eggs with the salt, pepper and 2 Tbsp milk, then whisk together.
      Heat the oil in a pan over medium heat. Pour in the egg mixture, swirl to coat the bottom of the skillet. Place 1/4 of the fried rice in the center of the omelet.
      Fold both sides of the omelet over the rice and wrap into a cocoon shape.
      Repeat this process to make four omelet rice.
  4. Pour the Hayashi sauce over the omelet rice. Garnish with the cherry tomatoes and chervil.