- Blot pork chop dry using paper towel. Finely chop pork into small pieces of ¼ to ½ inch. Heat 1 tablespoon of vegetable oil over medium heat in a large sauté pan. Add pork and season with salt and pepper. Brown for 5-6 minutes, stirring regularly. Transfer to a bowl.
- Add another tablespoon of vegetable oil to pan and add garlic, ginger, peas, carrot and onion to pan and cook until tender, about 8 minutes. Transfer to bowl with pork.
- Add remaining tablespoon of vegetable oil to pan and add eggs, cook until scrambled, stirring regularly for 3-4 minutes. Transfer to bowl with vegetables and pork.
- Stir together hoisin sauce, soy sauce and chicken stock in a small bowl.
- Clean pan and melt 2 tablespoons of butter in pan over medium-high heat. Add rice and break up any clumps with a wooden spatula. Add pork, vegetables, scrambled egg and green onion. Stir in sauce and coat well. Allow rice to toast in the pan for 1-2 minutes without stirring. Stir and crisp again another 1-2 minutes. Serve hot.