Chinese Pork Fried Rice

I just ran across this recipe that I fixed years ago and I remember it being delicious!  I’ve got to fix it again soon.

• 2 cups uncooked long-grain rice
• 1 lb. shoulder pork chops
• 1 med. green pepper, chopped
• 6 green onions, sliced with some tops
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 6 eggs, lightly beaten
• 1 tablespoon butter

Cook rice, following label directions.

In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.

Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes.  Remove with a slotted spoon to a small bowl.

Add pork to wok; stir-fry about 3 minutes.  Add soy sauce, garlic powder and pepper.  Cover.  Simmer 8 minutes.  Add vegetables; simmer 2 more minutes.

Scramble eggs in butter in a medium-size skillet until softly set.

Stir pork-vegetable mixture into rice.  Gently stir in eggs.  Serve at once.

Makes 6 servings.

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