Pork (or Chicken) Fried Rice Recipe

You'll need:

About 4 thin-sliced, boneless pork chops (or 2 chicken breasts)
2 eggs
3 cups of rice, (measured after cooking)
a bundle of green onions/scallions
3 TBSP Soy sauce

I use a non-stick wok for this recipe, but you can use any kind of large skillet.

COOK THE RICE
I have a little rice cooker, so if you have one of those, use it - or however you want to get rice cooked. But do the rice cooking first, so the rice has a chance to air out a little bit after cooking. Take the lid off so the steam can dissipate.

In general, I use twice the amount of water as rice. So to get plenty for the 3 cups of cooked rice I need for this recipe, I use 3 cups of water, a dash of salt, and 1-1/2 cups of the uncooked rice.

CUT THE PORK
Wash hands. Cut up the pork chops into the size pieces you'd like. Some people may prefer strips...I cut them into 1/2" strips, then cut those into 1" lengths. Whatever you'd like, just make them about the same size. Set aside. Wash hands well again.

Keep in mind, even though this recipe is for Pork fried rice, you can also use chicken.

Preheat your skillet/wok with a little vegetable oil. The amount can kind of depend on the type of skillet you have and its size, but in general, maybe about 2-3 teaspoons worth should do it. Get it hot but don't let the oil brown.

Break two eggs open into a small bowl. Add about 1 tsp of water and whisk the eggs and water together. No whisk? No biggie. Just use a fork and holding it kind of horizontally, make little round strokes until the eggs get whipped up a bit with bubbles. Pour eggs into skillet, basically just scramble those eggs, like you're cooking breakfast. Put the eggs onto a small plate and set aside.

Add about 1 TBSP oil to the same skillet you just cooked the eggs in.

Once the oil is heated, add your pork or chicken, cook it about 5-8 minutes.

Measure 3 cups of the cooked rice and put that in the pan. Stir it up with the pork or chicken. Add the soy sauce, stirring the rice as you add it so the sauce is evenly distributed. Chop up the scrambled eggs on the plate and then add them to the rice/meat mixture.

Sprinkle desired amount of green onions to the top of the dish. You can leave them on top, but I prefer to mix it in so it gets hot too.

A few tips about this recipe:

If you want the eggs to show up bright and yellow, make sure you add them before you add the soy sauce.

If you'd like the eggs not to show up so much in the recipe, then add them after you add the soy sauce. You can even leave the eggs out if you want of course.

Save time by pre-chopping the green onions and pre-measuring the soy sauce (I use a little custard dish for this)

You can increase or decrease the amount of meat you put in this, to suit your needs/wants.

If you don't have green onions or don't like them, you could put about 1/4 cup (or about a handful) of frozen green peas in this. Neither is really necessary, but the color makes the dish look a bit more appealing. I like the onions in it myself.