Millet, lentils, or fresh or frozen cauliflower rice can be subbed for the rice. You can also use part grain/part chickpeas.
Other quick-cooking vegetables could be diced zucchini, shredded carrots, blanched or frozen/defrosted small cauliflower florets, or peas.
Fried egg:
Heat a small skillet over medium heat. Add butter, ghee or oil of choice and heat through. Crack the egg into the pan. Cover with a tight lid and cook for 3 minutes (sunny-side up), or until white is set, but the yolk is still soft. Remove from pan.
Or, flip the egg over and cook for 30-60 seconds for over-medium eggs, or 2-3 minutes for over-hard eggs and the yolk looks done. Remove and serve immediately. Season with salt and pepper, if desired.