4 pork chops, sliced thin
6 c. cooked long grain rice
1 (10 oz.) pkg. frozen peas and carrots
1/2 to 1 tsp. finely diced garlic
1/2 tsp. garlic powder
2-3 eggs, scrambled
Salt and pepper to taste
1 stick butter

Fry pork quickly in small mount of oil or butter. Remove pork and cook peas and carrots until tender. Meanwhile, melt butter and add diced garlic. Drizzle melted butter over rice and mix thoroughly. Sprinkle garlic powder, salt and pepper over rice (adding quite a bit of pepper). Scramble eggs and cut into pieces. Mix everything together. If mixture is not gummy a raw egg may be added while the mixture is still hot.