Oriental Chops and Rice

4 pork chops, cut 1/2 inch thick
2 beaten eggs
1 2-ounce can chopped mushrooms
2/3 cup long grain rice
1/4 cup sliced green onion
1/4 cup chopped water chestnuts
2 tablespoons cooking oil
2 tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules

Trim excess fat from chops; in skillet cook fat trimmings until 2 tablespoons of fat accumulate.  Discard trimmings.  Brown chops in hot fat.  Season with salt and pepper.  Set chops aside; reserve drippings.  Combine eggs and 2 tablespoons water.  Cook eggs in reserved drippings in skillet until set.  Invert skillet over baking sheet to remove cooked eggs in one piece.  Cut eggs into narrow strips.  Drain mushrooms.  In same skillet cook mushrooms, rice, onion, and water chestnuts in hot oil until rice is golden; stir constantly.  Stir in soy, bouillon granules, and 1 3/4 cups water.  Bring to boiling.  Remove from heat; stir in egg strips.  Turn mixture into a 2 quart casserole.  Arrange chops atop rice mixture.  Sprinkle with paprika, if desired.  Bake, covered, in 350 oven about 35 minutes or until chips and rice are tender.  Remove shops; stir in rice.  Makes 4 servings.