Hong Kong Style Baked Seafood Rice

Directions

1. In a small bowl, add shrimp, squid, Shao Xing wine, white pepper, salt, and sugar. Mix and set aside for 10 minutes to marinade.
2. 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.
3. Turn heat to low to avoid burning and keep stirring until all of the raw flour has been incorporated.
4. Slowly add 3.25% BC whole milk and stir until well combined with no lumps. Take your time with this!
5. 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.
6. In a casserole pan, add cooked rice and two eggs. Mix until well combined.
7. Pour the seafood sauce on top of the rice and bake in the oven at 410F for 12 minutes.