Combine soy sauce, olive oil, hot sauce, garlic powder, celery salt, and minced dried onion in a bowl.

Place thinly sliced pork chops in a shallow dish.

Pour enough sauce over the pork to coat it, reserving the remaining sauce.

Marinate the pork in the refrigerator for at least 1 hour.

Heat a wok or large skillet over high heat.

Cook the marinated pork until no longer pink and the juices begin to caramelize.

Remove the cooked pork from the skillet and cut it into 1-inch strips.

Set the pork aside.

Add dry white wine to the hot skillet and simmer to deglaze, scraping up the caramelized bits.

Pour the wine reduction into the reserved sauce.

Heat some olive oil in the same skillet.

Add chopped carrots and cook for a minute.

Add sliced celery and chopped onion.

Continue cooking, stirring frequently.

Add chopped broccoli and frozen sweet peas.

Cook the vegetables until al dente.

Toss in scrambled eggs (cooked in the center of the pan or pre-scrambled), pork strips, cooked and chilled white rice, and the remaining sauce.

Stir-fry until everything is well combined and heated through.

Serve hot.