Prepare oyster sauce, rice, broccoli, and egg. Blanch the broccoli in boiling water with coarse salt for about 30 seconds until vibrant, rinse under cold water, and drain.

Strain the egg to remove the chalaza. Heat a pan with a drop of oil, wipe it with a paper towel, and cook the egg into a thin sheet over medium-low heat.

Roll the egg sheet and slice it thinly. Chop the blanched broccoli finely.

Place the rice in a bowl, add sesame oil and chopped broccoli.

Add 1 tsp of oyster sauce to the mixture and combine thoroughly. Shape the mixture into rice balls.