Hong Kong–Style Baked Seafood Rice (Cha Chaan Teng Classic)
If you’ve ever stepped into a Hong Kong cha chaan teng 茶餐廳, you know the magic of baked seafood rice! This Hong Kong style baked seafood rice (焗海鮮飯)is golden, cheesy, bubbling on top, and packed with comforting flavor. It’s one of my all-time favorites, the kind of East-meets-West dish that feels both nostalgic and indulgent. Today I’m showing you how to bring that Hong Kong café classic right into your own kitchen.
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What Is Hong Kong–Style Baked Seafood Rice?
Hong Kong style baked seafood rice is a classic cha chaan teng comfort dish. It starts with egg fried rice, is topped with pan fried seafood, then covered with creamy white sauce and cheese before being baked until golden and bubbling. It is rich, cozy, and nostalgic.
Cha chaan tengs, also known as Hong Kong cafés (茶餐廳), are a big part of the city’s food culture, serving everything from milk tea to baked rice dishes. This East meets West combination of Chinese fried rice and Western style cream sauce is what makes the dish so special.
This baked seafood rice is one of my favorites and a perfect way to start my HK Café at Home series, bringing a little café comfort into your own kitchen.
More Hong Kong Cafe Classics
Why This Hong Kong–Style Baked Seafood Rice Works
Starts with flavorful egg fried rice instead of plain rice
Creamy white sauce keeps everything moist while baking
Frozen seafood are very convenient to stock at home and makes it weeknight-friendly
Bakes until golden and bubbly for that classic café finish!
Best Seafood to Use for Hong Kong–Style Baked Seafood Rice
One of the best things about this dish is how flexible it is. Most Hong Kong cafés use a mix of shrimp, squid, and scallops, but you really don’t need anything fancy.
A frozen seafood medley works perfectly and makes this recipe weeknight-friendly. Just thaw and pat it dry before cooking so it doesn’t release too much water. If you’re using fresh seafood, shrimp and scallops are especially good because they stay juicy and slightly sweet after baking.
You can even adjust the ratio depending on what you like most. More shrimp? Go for it. Love scallops? Add extra. This dish is very forgiving.
What Makes Cha Chaan Teng Baked Rice Different?
What makes cha chaan teng baked rice special is that it blends Chinese and Western influences in one comforting dish. Instead of plain rice, it usually starts with fried rice as the base, giving it more flavor and texture from the beginning.
Then it’s topped with a creamy white sauce and cheese, something you wouldn’t typically see in traditional Chinese cooking. That East-meets-West combination is what defines Hong Kong café cuisine.
It’s not quite Italian, not fully Chinese, it’s uniquely Hong Kong, and that’s exactly why it’s so comforting!
How to Serve Hong Kong–Style Baked Seafood Rice
This dish is best served straight from the oven while the cheese is still golden and bubbling. Let it rest for a few minutes so the sauce settles, then scoop it out while it’s warm and creamy.
In true cha chaan teng fashion, you could serve it with a light soup or a glass of Hong Kong milk tea. But honestly, it’s filling enough to stand on its own. It’s the kind of cozy, one-dish meal that feels special even though it’s made with simple ingredients.
Storage and Reheating Tips
If you have leftovers, let the baked seafood rice cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in the microwave or oven. If the sauce has thickened, add a small splash of milk before reheating to bring back that creamy texture.
Tips for the Best Hong Kong–Style Baked Seafood Rice
Use Day-Old Rice for Better Texture
- Day-old rice works best because it’s slightly drier and won’t turn mushy when you fry it. Fresh rice can be too soft and may clump together. If you only have freshly cooked rice, let it cool and air out for a bit before using.
Pat the Seafood Dry
- After thawing frozen seafood, make sure to pat it dry with paper towels. Extra moisture can water down the fried rice and cream sauce. A quick dry makes a big difference in texture.
Cook the Flour Properly
- When making the white sauce, stir the flour with the butter for a minute or two before adding milk. This helps remove the raw flour taste and gives you a smoother, more flavorful sauce.
Don’t Skip the Cheese Layer
- Arguably this is the best part! It helps seal in moisture and gives you that classic cha chaan teng golden, bubbly top. Broil briefly at the end if you want extra color.
Let It Rest Before Serving
- Once it comes out of the oven, let it sit for a few minutes. This helps the sauce settle and makes it easier to scoop without everything sliding apart.
Frequently Asked Questions
What is Hong Kong–style baked seafood rice?
Hong Kong–style baked seafood rice is a classic cha chaan teng dish made with egg fried rice topped with seafood, creamy white sauce, and cheese, then baked until golden and bubbling. It’s known for its East-meets-West flavors and comforting texture.
What is a cha chaan teng?
A cha chaan teng is a casual Hong Kong café that serves a mix of Chinese and Western-inspired comfort food, such as baked rice dishes, milk tea, curry, and pasta.
Can I use fresh seafood instead of frozen?
Yes, fresh seafood works great. Shrimp, scallops, and squid are commonly used. Just be careful not to overcook them before baking so they stay tender.
Can I make baked seafood rice ahead of time?
You can assemble everything ahead of time and store it in the refrigerator. Bake it just before serving so the cheese stays golden and bubbly.
Is this similar to Japanese doria?
They’re similar in style because both are baked rice dishes with white sauce and cheese. However, Hong Kong–style baked rice usually starts with fried rice, while Japanese doria often uses plain rice as the base.
What is baked seafood rice called in Cantonese?
In Cantonese, baked seafood rice is called 焗海鮮飯, which literally means baked seafood rice.
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Ingredients
- 3 cups of cooked rice (day old rice)
- 3 Eggs
- ½ a diced Onion
- 1.5 cup of frozen seafood medley
- 1 tsp of Salt
- 1 tsp of White Pepper
- 2 tbsp of Butter
- 2 tbsp of Flour
- 2 cups of Milk
- ½ cup of Cheese
- Salt and pepper to taste
Step by step instructions
1. Preheat the oven
Preheat your oven to 400°F so it’s ready once everything is assembled.
2. Prep the seafood
Thaw the seafood medley completely and pat it dry with paper towels. Season lightly with salt and white pepper. Set aside.
3. Make the egg fried rice
Beat the eggs with a small pinch of salt. Heat oil in a pan over medium-high heat and pour in the eggs. Gently scramble and break them up with a spatula.
Add the day-old rice and toss everything together. Then transfer to a baking dish and spread evenly.
4. Cook the seafood
In the same pan, cook the seasoned seafood for about 3-4 minutes until just cooked through. Don’t overcook,it will continue cooking in the oven. Layer the seafood evenly over the fried rice.
5. Make the white sauce
Melt the butter in the pan over medium heat. Add the chopped onions and cook until soft and translucent. Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk while stirring continuously. Keep mixing until the sauce thickens and becomes smooth. Taste and season with salt and pepper.
6. Assemble
Pour the cream sauce evenly over the seafood and rice. Sprinkle generously with cheese, making sure to cover the surface.
7. Bake
Bake in the preheated oven until the cheese is melted, bubbling, and golden on top. If you’d like extra color, broil briefly at the end.
8. Rest and serve
Let it rest for a few minutes before serving. This helps the sauce settle and makes it easier to scoop.
Hong Kong–Style Baked Seafood Rice
Materials
- 3 cups Day old rice
- 3 whole Eggs
- 0.5 Onions (diced)
- 1.5 cup Frozen seafood medley
- 1 tsp Salt
- 1 tsp White pepper
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Milk
- 0.5 cup Cheese
- Salt & Pepper to taste
Instructions
- Preheat the oven:Preheat your oven to 400°F so it’s ready once everything is assembled.
- Prep the seafood:Thaw the seafood medley completely and pat it dry with paper towels. Season lightly with salt and white pepper. Set aside.
- Make the egg fried rice:Beat the eggs with a small pinch of salt. Heat oil in a pan over medium-high heat and pour in the eggs. Gently scramble and break them up with a spatula. Add the day-old rice and toss everything together. Then transfer to a baking dish and spread evenly.
- Cook the seafood:In the same pan, cook the seasoned seafood for about 3-4 minutes until just cooked through. Don’t overcook,it will continue cooking in the oven. Layer the seafood evenly over the fried rice.
- Make the white sauce:Melt the butter in the pan over medium heat. Add the chopped onions and cook until soft and translucent. Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.Gradually pour in the milk while stirring continuously. Keep mixing until the sauce thickens and becomes smooth. Taste and season with salt and pepper.
- Assemble:Pour the cream sauce evenly over the seafood and rice. Sprinkle generously with cheese, making sure to cover the surface.
- Bake:Bake in the preheated oven until the cheese is melted, bubbling, and golden on top. If you’d like extra color, broil briefly at the end.
- Rest and serve:Let it rest for a few minutes before serving. This helps the sauce settle and makes it easier to scoop.
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