Fried Rice with Zucchini, Tomatoes and Parmesan

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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)

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