1 c. uncooked rice (not instant)
2 1/4 c. water
4 pork chops
2 medium green peppers, sliced thinly
1 large onion, sliced thinly
2 stalks celery, sliced thinly
1/4 c. soy sauce
3 eggs
1 tbsp. olive oil

In large saucepan, bring to boil 1 cup rice in 2 1/4 cups water. Reduce heat to low heat and cook until all water is absorbed (approximately 20 minutes) or follow package directions. In large skillet, drizzle 1 to 2 tablespoons olive oil and fry the 4 pork chops. Cut chops into bite-sized pieces. Discard bones and pieces of fat. Add sliced peppers, onion and celery to skillet and cook with chops (pieces) until vegetables are tender. Add cooked rice to the ingredients in skillet; mix thoroughly. Break eggs into the skillet mixture and continue cooking mixture until eggs are cooked throughout the other ingredients, mixing as they cook. Add soy sauce and stir thoroughly.

Serves 4.