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

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

By Felisia TanMarch 27, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

No wok needed for this oven-fried rice. A rimmed baking sheet makes it easy to throw together this meal-in-one traybake. The broccoli gets a jumpstart in the 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. To make enough rice for this recipe, rinse and drain 1½ cups long-grain white or jasmine rice, then bring to a boil with 2¼ cups water in a large saucepan. Cover, reduce to low and cook until the water is absorbed, 15 to 18 minutes. Let stand, covered, for 10 minutes, then cool and refrigerate until well chilled.

Ingredients
  • 5

    tablespoons neutral oil, divided

  • 3

    tablespoons oyster sauce, divided

  • 12

    ounces broccoli florets (1½-inch pieces)

  • 3

    tablespoons soy sauce

  • 1

    tablespoon finely grated fresh ginger

  • Kosher salt and ground black pepper

  • 4

    cups cooked and chilled long-grain white rice

  • 2-3

    medium shallots, halved and thinly sliced

  • 6

    large eggs

  • Thinly sliced scallions, to serve

  • Sriracha, to serve

Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir 2 tablespoons oil and 1 tablespoon oyster sauce. Add the broccoli and toss. Distribute in an even layer, cut sides down, on a rimmed baking sheet; reserve the bowl. Roast until beginning to soften and char, 8 to 10 minutes.

Step 2

Meanwhile, in the reserved bowl, stir the remaining 3 tablespoons oil, the remaining 2 tablespoons oyster sauce, the soy sauce, ginger and ¼ teaspoon pepper. Add the rice and mix, breaking up any clumps. Remove the baking sheet from the oven; push the broccoli to one side, keeping it in a single layer, then scatter the shallots over it. Distribute the rice in an even layer on the free side, pushing it to the edges and corners. Bake until it begins to crisp, the shallots soften and the broccoli is tender and charred, about 20 minutes.

Step 3

Remove from the oven once again. Using a wide metal spatula, scrape up and mix the vegetables and rice. Taste and season with salt and pepper, then distribute evenly. Using a large spoon, make 6 evenly spaced craters in the rice without exposing the surface of the baking sheet. Crack an egg into each crater and sprinkle with pepper. Return to the oven and cook until the egg whites are set but the yolks are still runny, 6 to 8 minutes. Sprinkle with scallions and serve with Sriracha.

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