Hong Kong Style Cheese Rice Seafood Casserole

Ok, so I think I have figured out approximately how to make a Hong Kong Style Cheese Rice Seafood Casserole. Yay!

Ingredients:

Rice portion:
2 cups of cooked rice
1/2 pound scallop
1/2 pound shrimp
2 medium sized shallots (or onions if you prefer)
3 eggs
ketchup (amount to your liking)
butter/olive oil (for you healthy people)
frozen carrot/peas/corn
1 bag of mozzarella and parmesan cheese mix
Salt and pepper

Sauce:
1-1 1/2 cups of white wine (a dry wine like a chardonnay)
2 cups heavy whipped cream
1 medium sized shallot (or onion)
Salt and pepper

Rice portion:
Stir in the butter/olive oil in a heated pan. Add shallots and let it fry a little. Add in shrimp and scallop. Stir until pink/cooked. Add in frozen peas/carrots/corn. Add salt and pepper to taste. Stir in rice and mix with seafood etc. Beat 3 eggs in a bowl, then pour over rice so that the rice has a nice yellow color. Stir until egg is cooked. Add ketchup to your taste level.

Sauce:
Add wine and shallots to heated pan. Simmer over medium heat until it has almost evaporated. Whisk in cream and continue to let it simmer until it is bubbling a bit. add in salt and pepper.

And now the casserole:
Pour cream over rice and mix together. If there is not enough sauce, you should make more. It really depends on how creamy you like your casserole to be. Scoop rice mixture into two oval baking pans. now put a layer of the cheese over it. If you want it to be more crispy, consider mixing in grated parmesan in the cheese mixture. Put into oven on high broil and let it cook until the top is brown and crispy (usually takes about 5-8 minutes, depending on your oven.)

VOILA! Very yummy and rich, so maybe only eat it once every two months.