- 1 1/2 teaspoons butter
- 1 small tomato, sliced, or more to taste
- 1/2 red bell pepper, sliced
- 1/4 onion, sliced
- 1/4 zucchini, sliced
- 1 ounce sliced mushrooms
- 1/2 cup warm cooked rice
- 1 tablespoon ketchup, or to taste
- 1 slice cooked bacon, chopped, or more to taste
- 1/2 teaspoon paprika
- salt and ground black pepper to taste
- 2 eggs, lightly beaten
- Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
- Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.