This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.
In a small bowl, mix together broth, soy sauce, oyster sauce, ginger and pepper flakes. Set aside.
Heat broiler. Broil pork chops for 4 minutes per side. Dice and reserve.
Heat a medium-size nonstick skillet over medium heat. Coat with cooking spray. Add eggs and cook for 2 minutes, until set. Remove to a plate and cut into 1/2-inch strips. Reserve.
Heat oil in a large nonstick skillet or wok. Add onion and red pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips, scallions, peas and sesame oil. Stir gently to combine and heat through, about 2 minutes.