1/4cupof blanched green peas [petit pois - may be canned](optional)
1/4cupof soy sauce, or to taste
1/4cupof chives diced finely
Cook vegetables: Heat the oil over high heat in a wok (or a big pot, if you don't have a wok). Add the pork chops and cook and stir till they brown. Add the carrots and cook and stir for 30 seconds. Add the celery and cook and stir for another 30 seconds. Add bell pepper and onion and cook and stir for 30 seconds.
Cook rice: Add rice and peas (if you use them) and mix well until all there are no clumps of rice left. Add soy sauce to taste and mix well.Remove from the heat and serve. Garnish with the chives.
Serving: You can serve it topped with scrambled eggs, as it is often found in our restaurants.
The 8 cups are of cooked rice. Keep an eye on the salt content, as the soy sauce contains a lot of it, I prefer to use low-salt soy sauce.To make Chofán de Pollo (Chicken Fried Rice), just use rotisserie chicken in lieu of pork chops.Chofán is one of our favorite dishes to reuse leftovers.