Fried Rice With Zucchini, Tomatoes, And Parmesan

Ingredients:
 
Olive oil
1 medium-large sweet onion, diced or 1/2 a large onion
Salt and freshly ground black pepper, plus red pepper flakes for heat if desired
3 garlic cloves, minced
1 pound zucchini or other summer squash (about 2 small/medium), diced
1 teaspoon finely chopped fresh thyme leaves
1/2 cup small red cherry or grape tomatoes, sliced 1/4-inch thick if large, halved if tiny
2 1/2 to 3 cups cooked, ideally day old, short-grain white or brown rice
1/2 cup grated Parmesan, divided
Handful chopped flat-leaf parsley
2 large eggs (for scrambled method) or 4 large eggs (for an egg on top of each portion)

Directions:
 
The quickest method:
Heat a large, heavy frying pan to medium-high heat. Once hot, add 1 to 2 tablespoons oil, then onion. Cook, stirring, until lightly browned at the edges, about 4 minutes. Season well with salt and pepper. Add garlic and cook 1 minute more. Add zucchini and thyme, season well with salt and pepper, and cook, stirring, until softened and a little browned at the edges, about 5 to 8 minutes. Add tomatoes and cook 1 minute more. Add a little more oil then rice. Season well with salt and pepper (sense a theme?) and stir-fry together until mixed well and a little browned. Taste for seasoning and adjust if needed. Stir in half of Parmesan and parsley. 

 https://smittenkitchen.com/2017/08/fried-rice-with-zucchini-tomatoes-and-parmesan/