Pour chicken broth into a 1 1/2-quart saucepan; add pork, garlic, and soy; simmer for 10 minutes.
Add mushrooms, water chestnuts, and peas.
Cover and simmer for 2 minutes.
Turn into a warm, heatproof pitcher or bowl and keep hot.
Fry crusty rice and turn half of it into preheated 1 1/2-quart serving bowl or soup tureen.
Carry soup and tureen of rice to table and quickly pour soup over hot rice.
Serve remaining fried rice in a small bowl as an accompaniment to soup.