Pulled Pork Fried Rice

In a medium pot over medium-high heat, cook rice according to package directions. Fluff with a fork and set aside, uncovered. In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occassionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm. Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Top with the reserved pork and serve.