Heat the bacon fat (or butter or oil) in a large heavy skillet or a large wok over medium heat. Add the onion and cook, stirring frequently, until well softened and starting to brown, about 10 minutes. Add the scallions and cook for 1 minute. Add the bell pepper, stir well, and cook until softened, 5 to 7 minutes. Add the optional tomatoes, with their juices, and stir until completely blended in, then stir in the salt and black pepper.
Add the rice and stir and turn gently until the flavorings are well distributed and the rice is warmed through, about 1 minute, or longer if the rice has come straight from the refrigerator. Turn out onto two plates and serve, topped with flat-leaf parsley and the fried eggs if you wish. This is also good accompanied by a fresh green salad.
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