Egg-Topped Oven-Fried Rice with Broccoli and Oyster Sauce

Ingredients

• 6 cup cooked, chilled long-grain white or jasmine rice (Cold rice fries more effectively and stays fluffy; approximately 1½ cups dry rice yields this amount.)
• 1.5 lb broccoli florets (Cut into bite-size florets.)
• 3 tbsp neutral cooking oil (Such as grapeseed, avocado, or vegetable oil; divided.)
• 6 scallions (White and green portions separated; thinly sliced.)
• 4 clove garlic (Minced.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 0.333 cup oyster sauce (Whisk into the seasoning mixture.)
• 2 tbsp soy sauce (Preferably low-sodium.)
• 2 tbsp rice vinegar
• 6 large eggs (Crack directly onto the rice near the end of baking.)
• 1 tbsp toasted sesame seeds (For serving.)
• red pepper flakes (Optional, to taste.)
• kosher salt (To taste; use sparingly because oyster sauce and soy sauce are salty.)
• ground black pepper (To taste.)

Steps

1. 1

   Prepare the rice in advance if needed: rinse and drain 1½ cups long-grain white or jasmine rice. Bring it to a boil with 2¼ cups water in a large saucepan, cover, reduce the heat to low, and cook until the water is absorbed, about 15–18 minutes. Let stand covered for 10 minutes, then spread or transfer to a shallow container and refrigerate until thoroughly chilled.

2. 2

   Position an oven rack in the center of the oven and heat the oven to 450°F (230°C). Use a large rimmed baking sheet; a preheated or well-oiled pan helps the rice brown rather than steam.

3. 3

   Place the broccoli florets on the baking sheet. Toss with about 1 tablespoon of the oil, season lightly with salt and pepper, and spread into an even layer. Roast for about 10 minutes, until the broccoli is beginning to brown at the edges.

4. 4

   While the broccoli roasts, whisk together the oyster sauce, soy sauce, rice vinegar, garlic, ginger, and red-pepper flakes, if using. Keep the sauce mixture ready beside the oven.

5. 5

   Remove the baking sheet from the oven. Push the broccoli to one side, add the chilled rice to the open area, and drizzle with the remaining oil. Toss and spread the rice into an even layer, taking care not to break up every clump.

6. 6

   Return the sheet to the oven and roast for about 12–15 minutes, stirring once halfway through, until the rice is hot with some lightly crisped grains and the broccoli is tender.

7. 7

   Remove the sheet from the oven and pour the oyster-sauce mixture over the rice and broccoli. Toss thoroughly so the sauce coats the grains, then spread everything out again in an even layer.

8. 8

   Make six shallow wells in the rice mixture and crack one egg into each well. Return the baking sheet to the oven and bake for about 5–8 minutes, until the egg whites are set and the yolks are still slightly runny, or longer if firmer yolks are preferred.

9. 9

   Let the traybake cool briefly. Scatter the sliced scallion greens and toasted sesame seeds over the top, then serve directly from the baking sheet or spoon portions onto plates.

Notes

The accessible source excerpt does not include the author's complete ingredient list or method because the recipe is membership-gated. Quantities and steps beyond the rice-cooking directions are therefore reconstruction estimates rather than verified author text. For best texture, chill the cooked rice thoroughly before using it. Refrigerate leftovers in a covered container for up to 3 days and reheat until steaming hot; egg yolks will firm during reheating.

Nutrition per serving

• main
• one-pan
• traybake
• oven-fried
• East Asian-inspired
• vegetarian
• meal-in-one
• baked