In my version I fried a center cut pork chop separately and then pulled the meat off the bone. The version below is easier (and made in one pot).
I'm also doing the low-carb thing; you can add in more rice and pork to make it family sized. Just adjust the seasonings (soy sauce, hoisin sauce, etc) to taste.
Fried Rice for Two
6oz pork chop, boneless and cut into bite sized pieces
1/2 cup carrots, diced
1/2 cup celery diced
1/2 cup onion, diced
1/2 shelled edamame
1 clove of garlic, minced
1 cup cold rice (white or brown)
1 egg, beaten
2 tbsp soy sauce (I use low sodium)
1 tsp hoisin sauce
1/2 tsp ground ginger
Salt and pepper to taste.
1 tbsp oil
In large skillet or wok, heat oil. Add in the pork and cook until meat is no longer pink and juices run clear.
Add in celery, carrots, onions, garlic and edamame. Saute until onions become translucent.
Add in rice and stir to mix thoroughly. While stirring, pour in egg. The constant mixing ensures it coats the rice and pork; you want it to hold everything together, not become scrambled eggs with rice.
Add in soy sauce, hoisin, ginger, salt and pepper. Adjust seasonings to taste. Serve hot.
PS: This tastes really good with Sriracha too (is there anything that doesn't??)