Heat the butter in a large skillet or pan over medium heat.

Add the chopped onion and kohlrabi. Cook for about 5-7 minutes, stirring occasionally, until slightly softened.

Add the diced zucchini and chickpeas. Cook for another 3-4 minutes until the zucchini is tender-crisp.

Stir in the cooked rice, salt, pepper, and optional dried herbs. Mix well to combine and heat through.

Push the rice and vegetable mixture to one side of the pan. Crack the eggs into the empty side and scramble them, breaking them up with a spoon.

Once the eggs are cooked, mix them into the rice and vegetable mixture.

Remove the pan from the heat. Spoon dollops of varškė (curd cheese) over the top of the hot mixture. The residual heat will gently warm it.

Serve immediately. Give it a gentle stir at the table if you like, mixing the creamy cheese into the rice.