Cook rice according to package directions, or use rice cooked earlier.

Slice the pork into thin strips, and cook in a 12 inch skillet over medium high heat. Remove pork from skillet.

Cook eggs in hot skillet, stirring and breaking them up as they cook.

Add butter, onion, and garlic and cook until onion starts to soften, then add rice, frozen veggies, and soy sauce.

Cook until heated through, then return the cooked pork to the skillet and stir it into the rice.

Serve with additional soy sauce, or other bottled stir fry sauces if desired.

This should really be served with a side salad, with Asian salad dressing of course.