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1
Beat the eggs with a whisk, adding soy sauce and chicken broth.
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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.
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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.
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4
Decrease heat to med-low and cook thoroughly, flipping once.
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5
Remove from pan and cut the egg into long, thin strips.
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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.
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7
Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don't let the garlic brown.
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8
Add in the rice and a little more oil; fry for about 5 minutes, stirring often.
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9
Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
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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.
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11
Gently fold in the green onions, green peas, and egg strips.
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12
Remove from heat, cover, and let stand for a minute or two; serve hot.
