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

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.