DO-AHEAD TIP: Cook and chill brown rice. Marinate pork strips for 30 minutes.
Trim fat from pork chops and cut into 2- x 1/4-inch strips.
In a shallow bowl, combine pork strips, soy sauce and sherry (or juice/vinegar); cover and refrigerate for 30 minutes. Drain pork strips, discarding sherry mixture. In a medium bowl, whisk together egg whites and egg.
Place a large skillet or wok coated with a little olive oil over medium-high heat until hot. Add egg mixture and cook for 2 minutes or until done; transfer to a plate and cut into small squares.
Add 1/2 teaspoon of sesame oil to the skillet along with pork strips; stir-fry for 2 minutes or until done; remove from skillet and keep warm. Add another 1/2 teaspoon of sesame oil to the skillet along with the onion and snow peas; stir-fry for 2 minutes. Add mushrooms, gingerroot and garlic; stir-fry
for 1 minute. Remove onion mixture from skillet and keep warm. Add remaining 1 teaspoon of sesame oil to the skillet along with the cooked rice; cook for 1 minute without stirring.
Stir in egg mixture, pork strips, onion mixture and salt; stir-fry for 1 minute or until heated through.
Sprinkle each serving with chopped green onion.