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

No wok needed for this oven-fried rice. A rimmed baking sheet makes this quick, satisfying sheet pan meal easy to throw together. The broccoli gets a jumpstart in a hot (475ºF) oven, then gets pushed aside on the pan to make room for the rice. Cold cooked rice works best, as it “fries” up fluffy and crisp.

Oyster sauce, soy sauce and grated ginger provide a familiar "fried rice" flavor profile; six eggs, cooked right on top of the rice in the oven, add protein (plus, the runny yolks act as a sauce). We like to garnish this with sliced scallions and sriracha for a little heat.