Preheat the oven to 425 degrees F.

In a small bowl, whisk together 1 tablespoon of the olive oil, 1 tablespoon of the sesame oil and all of the soy sauce. Drizzle it over the rice and toss well so all the rice is covered. Spread the rice out on a baking sheet.

Roast for 15 to 20 minutes. You want the rice to be pretty crispy at this point, as we are only going to roast it for 15 minutes more with the broccoli. This might take longer based on the moisture content of your rice, so adjust accordingly. You may need to roast for 10 or 15 minutes more before adding the broccoli.

While the rice is in the oven, toss the broccoli florets in the remaining ½ tablespoon each of olive oil and sesame oil. Sprinkle with kosher salt and pepper.

Add the broccoli to the sheet pan with the rice, tossing well. Return the pan to the oven and roast for 15 to 20 minutes, or until the broccoli is golden and crisp.

Scrape the broccoli and rice into a large bowl. Top with green onions, cilantro and toasted sesame seeds. Add a drizzle of toasted sesame oil and a few spritzes of lime. Taste and if you need more seasoning, you can add a sprinkle of salt or more soy sauce. Serve immediately!