• Prep Time: 10 minutes
  • Cook Time: 60 minutes

Number of servings


  • 1 medium Sunkist orange
  • 2 cups rice
  • 2 cups chicken broth
  • 4 tablespoon oil (lard or vegetable all work)
  • 40 g butter, melted
  • 3 tablespoon white soy (shiro shoyu)
  • Handful conpoy (dried scallops)
  • Scallops (optional)


  1. Turn on the oven to 300C on a fan setting or as hot as it will go
  2. Wash the rice and strain; then in a wok over medium high heat cook the raw rice together with 2 tablespoon of oil for 5 minutes until transluscent
  3. Slice zest from an orange into thin strips, ensuring the white pith is taken out; set aside
  4. Place toasted rice into a claypot over high heat then add chicken broth, conpoy, 2 tablespoon oil and half the orange zest then cook until the water is boiling and reduced to just above the rice
  5. Once reduced, place a circular piece of foil over the top of the rice and place the entire claypot into the oven for 30-40 minutes
  6. When 5 minutes remain, optionally salt the scallops and pan fry on medium heat for 2 minutes each side with some butter; set aside
  7. Remove from the oven (caution as it is very hot), then return to the hob over medium low heat
  8. While on the hob, remove the foil then place the remaining orange zest and the seared scallops over the rice
  9. At the same time, mix together the white soy and melted butter then pour over the sides, then leave to crisp up on medium heat for another 3 minutes, moving the claypot to allow the to reach all corners
  10. Add more white soy to taste, then fluff up the rice with the seared crispy rice on the bottom and serve immediately

    • Navel oranges can be replaced with Cara Cara oranges for a different aesthetic or even substituted partially with lemon for a more tart variation