In large, nonstick skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain all but 2 tablespoons drippings from skillet.
Reduce heat to medium. In same skillet with drippings, cook mushrooms and yellow onion 5 minutes or until tender, stirring occasionally. Push mushroom mixture to 1 side of skillet; add unheated rice and green onions to opposite side of skillet. Cook, undisturbed, 2 minutes; stir mushroom mixture into rice mixture. With back of large spoon, make 4 wells in rice mixture; crack 1 egg into each well. Sprinkle eggs and rice mixture with salt and pepper; cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes about 4 cups rice mixture.
Serve skillet sprinkled with tomatoes, parsley and bacon drizzled with hot sauce, if desired.