Cuban Fried Rice

Directions

1. 1
   Beat the eggs with a whisk, adding soy sauce and chicken broth.
2. 2
   Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides.
3. 3
   When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake.
4. 4
   Decrease heat to med-low and cook thoroughly, flipping once.
5. 5
   Remove from pan and cut the egg into long, thin strips.
6. 6
   In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent.
7. 7
   Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don't let the garlic brown.
8. 8
   Add in the rice and a little more oil; fry for about 5 minutes, stirring often.
9. 9
   Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
10. 10
    Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes.
11. 11
    Gently fold in the green onions, green peas, and egg strips.
12. 12
    Remove from heat, cover, and let stand for a minute or two; serve hot.