1. In large nonstick skillet, cook pork chops over medium-high heat until internal temperature registers 155 degrees F on instant-read thermometer, about 5 minutes per side. Cut pork into 1/2-inch cubes.
2. Wipe out skillet. In skillet, melt 1 tablespoon butter. Add eggs; cook, without scrambling, until eggs are set, about 2 minutes. Cut eggs into thin strips and set aside. Wipe out skillet.
3. Prepare rice mixture following package directions, using remaining 2 tablespoons butter and 1 seasoning packet from rice mix. After 12 minutes, stir in thawed vegetables, reserved pork, egg strips, water chestnuts, soy sauce, hoisin sauce and chile paste. Cook, stirring occasionally, until heated through, about 6 minutes. Serve immediately. Makes 8 servings.