Set a 10-inch nonstick or well-seasoned cast-iron skillet with a lid over medium heat.

Add 1 tablespoon of the olive oil to the skillet. Let it heat until it looks loose and shiny, about 30 seconds.

Add the chopped onion and 1/4 teaspoon of the salt to the skillet. Cook, stirring often, until the onion softens and starts to turn pale gold at the edges, 3 to 4 minutes.

Put the broccoli into the skillet and stir it with the onion for about 1 minute so it starts to heat through.

Pour 2 tablespoons of water into the skillet and cover with the lid. Cook until the broccoli turns bright green and is just tender when you pierce a piece with a fork, about 3 minutes.

Uncover the skillet. Cook for 1 more minute, stirring once or twice, until the extra water has cooked away.

Add the cold rice to the skillet. Use a wooden spoon to break up any clumps and mix the rice with the onion and broccoli.

Sprinkle in the remaining 1/2 teaspoon salt and the black pepper. Stir until the seasoning is spread through the rice mixture.

Drizzle the remaining 1 tablespoon olive oil around the skillet.

Press the rice mixture into an even layer with the back of your spoon.

Cook the rice without stirring until the bottom starts to crisp and you can see golden bits around the edges, 4 to 5 minutes.

Sprinkle half of the feta and all of the lemon zest over the rice, saving the remaining feta for the end.