Hong Kong Baked Seafood Rice Recipe: Wok-Infused Ocean Harvest in One Pot

I first encountered this dish at a dim sum spot in Chinatown, where the aroma of baking seafood and rice filled the room. This one-pot wonder brings together fresh seafood and fragrant rice in a way that feels both luxurious and comforting.

The traditional method starts with a wok-heated base of rice and seafood, then finishes in the oven for a golden crust. It’s a process that transforms simple ingredients into something truly special.

What you’ll love most is how the flavors meld together—sweet shrimp, briny scallops, and tender rice soaked in a savory broth. It’s a dish that feels like a celebration in every bite.

Perfect for family dinners or when you want to impress without spending hours in the kitchen.

Ingredients for Hong Kong Baked Seafood Rice

Fresh seafood, fragrant rice, and a few pantry staples create this showstopping dish.

The seafood is everything here. Fresh shrimp and scallops from a trusted fishmonger make all the difference—look for firm texture and sweet aroma. I grab mine from Whole Foods or the local Asian market (they often have live scallops). The Chinese sausage (lap cheong) adds a sweet-savory depth; find it in the freezer section at most Asian grocers. For the mushrooms, dried shiitake are a must for that umami punch (rehydrate in warm water).

No shrimp? Mussels or clams work beautifully. Swap scallops for chunks of firm white fish like cod or halibut. If you can’t find lap cheong, diced spam or ham gives a similar saltiness (not traditional but tasty). For a vegetarian twist, extra mushrooms and tofu soak up the flavors well. Shaoxing wine is ideal, but dry sherry or white wine works in a pinch. Skip the oyster sauce if strictly vegetarian—use mushroom stir-fry sauce instead.

Leftovers keep 2-3 days in the fridge, but the crust loses its crispness. Reheat in the oven at 350°F to revive it somewhat. Best served fresh, though—this dish is all about that just-baked golden top (worth the effort).

Step-by-Step Instructions for Hong Kong Baked Seafood Rice

This one-pot method delivers perfectly cooked rice with tender seafood and a golden crust.

Step 1: Prepare the Rice and Aromatics

Rinse the 2 cups Jasmine Rice under cold water until the water runs clear. This removes excess starch and prevents the final dish from becoming gummy. Drain well in a fine-mesh sieve.

In a wok or large pot, heat the 1 tsp Sesame Oil over medium-high heat. Add the 4 cloves minced Garlic Cloves and 4 whole sliced Green Onions (green parts only). Stir-fry for 30-45 seconds until the garlic is fragrant but not browned—burnt garlic turns bitter and ruins the dish.

Step 2: Toast the Rice and Add Liquids

Add the drained jasmine rice to the wok and stir for 1-2 minutes until the grains are well coated with oil and slightly translucent at the edges. This toasting step enhances the nutty flavor of the rice and prevents it from turning mushy during baking.

Pour in the 2 cups Chicken Broth, 2 tbsp Light Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Shaoxing Wine, 0.5 tsp Salt, and 0.5 tsp White Pepper. Stir everything together and bring to a gentle boil. I always taste the liquid at this point—it should be well seasoned since the rice will absorb all the flavor.

Step 3: Layer in the Seafood and Sausage

Arrange the 1 lb Large Shrimp, 0.5 lb Scallops, 2 pieces thinly sliced Chinese Sausage, and 4 whole rehydrated and sliced Dried Shiitake Mushrooms evenly over the rice. Press them gently into the liquid so they’re partially submerged. The shrimp and scallops will cook perfectly as the rice absorbs the broth, while the sausage adds a smoky depth.

Reduce the heat to medium-low and cover the wok or pot with a tight-fitting lid. Let it simmer undisturbed for 15 minutes. Resist the urge to peek—steam is your friend here, and lifting the lid releases it.

Step 4: Finish with Eggs and Bake to Perfection

After 15 minutes, remove the lid and check that the rice is nearly tender with just a slight bite. Make two small wells in the rice and crack the 2 whole Eggs into them. Cover again and cook for 2-3 minutes until the egg whites are set but yolks remain slightly runny.

Transfer the entire pot to a preheated 400°F oven (or use a broiler) and bake for 5-7 minutes until the top develops a golden, slightly crispy crust. The eggs will finish cooking, and the seafood will be perfectly tender. Garnish with extra green onions and serve hot directly from the pot.

Best Sauces and Condiments for This hong kong baked seafood rice

Classic Garlic Soy Drizzle

I always mix 2 tbsp light soy sauce with 1 tbsp sesame oil and 1 minced garlic clove for a quick drizzle. It enhances the seafood’s natural sweetness without overpowering the dish. Drizzle just before serving for maximum impact. ✨

Spicy Chili Oil Kick

For heat lovers, Lao Gan Ma chili crisp adds crunch and fire. I stir 1 tbsp into 2 tbsp neutral oil and warm it slightly before spooning over individual servings. The texture contrast is incredible.

Sweet and Tangy Glaze

Combine 1 tbsp oyster sauce with 1 tsp honey and 1 tsp rice vinegar. Brush this over the seafood during the last 2 minutes of baking for a glossy, caramelized finish.

Herb-Infused Butter

Melt 3 tbsp unsalted butter with 1 tbsp chopped green onions and ½ tsp white pepper. Spoon this over the hot dish right after baking—the butter melts into the rice beautifully.

Citrusy Finishing Touch

A squeeze of fresh lime juice brightens all the rich flavors. I add 1 tsp lime zest to the juice for extra aroma. Sprinkle over each serving just before eating. 💛

Frequently Asked Questions