Seafood Baked Rice

Name: Seafood Baked Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 200 g white rice; 1 tbsp unsalted butter; 1 egg (beaten into egg wash); 20 g onion (washed and finely chopped); 30 g flour; 2 garlic cloves (washed and finely chopped); 200 ml chicken stock; 20 g chopped scallion; 30 g mushroom (washed and sliced); 50 g frozen mixed green and red vegetables; 25 ml vegetable oil; 40 g squid (washed and cut into rings); 40 g shredded cheese; 30 g shrimp; 1/8 tsp salt (for fried rice); 1/4 tsp salt (for sauce)

A baked rice dish featuring white rice topped with seafood such as squid and shrimp, drizzled with cream sauce, sprinkled with shredded cheese, and oven-baked until golden.

50 min

Easy

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Ingredients

white rice 200 g

unsalted butter 1 tbsp

egg (beaten into egg wash) 1

onion (washed and finely chopped) 20 g

flour 30 g

garlic cloves (washed and finely chopped) 2

chicken stock 200 ml

chopped scallion 20 g

mushroom (washed and sliced) 30 g

frozen mixed green and red vegetables 50 g

vegetable oil 25 ml

squid (washed and cut into rings) 40 g

shredded cheese 40 g

shrimp 30 g

salt (for fried rice) 1/8 tsp

salt (for sauce) 1/4 tsp

Instructions

Prepare Ingredients

Dice the char siu (barbecued pork). Beat the egg into an egg wash and set aside.

Fried Rice Base

Heat the vegetable oil in a pan over medium heat, pour in the beaten egg and stir-fry until half-cooked. Add the white rice and chopped scallion, stir-fry quickly until evenly combined. Then add salt, chicken powder, and the diced char siu, and continue stir-frying over medium heat until the rice becomes dry, loose, and fragrant. Transfer to a baking dish and set aside.

Prepare Garnishes

Wash and finely chop the onion and garlic. Wash and slice the mushrooms, then set aside.

Blanch Seafood

Wash the squid and cut into rings. Blanch the squid, shrimp, and mussels in boiling water until they change color, then remove and soak in cold water. Set aside.

Make the Sauce

Melt the unsalted butter in a pan. Sauté the chopped onion and garlic over low heat until fragrant, then add the flour and stir briefly. Pour in the chicken stock and stir until smooth. Bring to a boil, add salt, then add the blanched seafood from Step 4 along with the frozen mixed vegetables and sliced mushrooms until well combined. Remove from heat and set aside.

Bake

Spread the seafood mixture from Step 5 evenly over the rice from Step 2 and sprinkle with shredded cheese. Place the baking dish on a baking tray, add half a bowl of water to the tray, and bake in a preheated oven at 200°C until the surface turns golden brown.