Cook 1 cup of rice according to normal package directions. Take 6 eggs out of fridge and set aside to take the chill off.

Preheat the oven to 425.

Toss the vegetables in a bowl and season with salt and pepper to taste.

When the rice is done fluff and let cool a bit while you beat the eggs and add a pinch of salt and pepper.

Grate cheese and set aside about half a cup. Add the rest to the veggie mixture. Dump in the rice and toss well to combine. Just go ahead and dig in with your hands (clean of course!) to mix, really no better way to do it. Add in the eggs and stir to mix thoroughly (now here I do not recommend your hands, better to use a big wooden spoon or rubber spatula). Grease a 9x9 or similar baking dish and dump the mixture in evenly spreading with the back of the spoon. Top with the reserved cheese and bake for about 30 minutes until mixture is set in the middle and cheese is melted and just starting to brown a bit. Let rest about 15 minutes then cut in large squares and serve.