Hong Kong Style Baked Seafood Rice - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Equipment

deep casserole dish
non-stick skillet
small bowl
spatula
spoon

Ingredients

3 cups cooked white rice
2 eggs
1/2 diced onion
1 cup peeled, deveined shrimp
1 cup squid, rings and tentacles
8-10 mussels in shell
4 tbsp flour
4 tbsp butter
3 cups, 3.25% Whole Milk
1 tbsp Shao Xing wine
1 tsp white pepper powder
1 tsp salt
1 tsp sugar
1.5 cups shredded cheese

Directions

In a small bowl, add shrimp, squid, Shao Xing wine, white pepper, salt, and sugar. Mix and set aside for 10 minutes to marinade.
Heat up a non-stick skillet or wok and add in butter and onions. Once the butter is melted and frothy, fry together until onions are translucent. Add in flour.
Turn heat to low to avoid burning and keep stirring until all of the raw flour has been incorporated.
Slowly add 3.25% BC whole milk and stir until well combined with no lumps. Take your time with this!
Add in your seafood mixture as well as the mussels in the shell. Let the seafood cook for 2-3 minutes. Turn off heat. Adjust seasoning to personal preference.
In a casserole pan, add cooked rice and two eggs. Mix until well combined.
Pour the seafood sauce on top of the rice and bake in the oven at 410F for 12 minutes.

Tips

Use high-quality whole milk for the creamiest results! If you want to make this lower fat, you can use 2% milk as well.