Pork chop-fried rice casserole

1. In a saucepan bring the 1 ¾ cups water to boil.
2. Remove from heat and stir in minute rice.
3. Cover and set aside.
4. Cook bacon til crisp and crumble.
5. Reserve 2 tablespoons of the drippings from the bacon and set aside.
6. In bowl combine eggs and the 2 tablespoons water.
7. In skillet cook eggs in 1 tablespoon of the reserved drippings till set, stirring occasionally.
8. Cut eggs in narrow strips.
9. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well.
10. Turn into a greased 1 ½ quart casserole dish.
11. In skillet brown chops on both sides in remaining 1 tablespoon drippings.
12. Arrange chops atop rice mixture; brush with additional soy sauce.
13. Bakei, covered, at 350 degrees till chops are tender (about 40 minutes).
14. Add a little white pepper and garlic before baking.