1. Place rice, water, and pandan leaves into a rice cooker or pot. Bring to soft boil, reduce heat, and cover. Rice is ready once water has evaporated. Remove pandan leaves.
2. Over medium heat, add diced pork. Brown for about 5 minutes. You may add a touch of oil but you may burn the butter if you add at this point.
3. Add garlic and yellow onions and brown for another 5 minutes.
4. Mix garlic, onions, and pork and cover with the cooked rice. Lightly sprinkle black pepper, powered chicken stock, soy sauce, and slices of butter.
5. Mix the rice. Lightly sprinkle more black pepper, powered chicken stock, soy sauce, and slices of butter. Repeat the process for a third time.
6. Remove the mixture from the wok into a large bowl. Add the beaten eggs. Before eggs hardened, add the rice mixture and begin mixing. Then add the green onions and cook for another several minutes.
7. Taste the rice if it needs addtional soy sauce, chicken stock, black pepper, and butter.
Note: I don't add salt because the soy sauce and chicken stock are loaded with stock.
Note: Experiment with soy sauces. After I found the right soy sauce, I couldn't stop myself from eating this rice. (I normally don't like rice dishes).
Note: You can add diced carrots or other favorite vegetables. Add the carrots with the pork since they take time to cook.