My Mom's Pork Fried Rice

Now this is one of those recipes that I have grown up with my entire life.  My mom used to make it all the time and now I make it all the time.  So many times, in fact, that it is one of those recipes that we never really measure out any of the ingredients for.  So hopefully the measured translation comes through in a delicious meal for all of you that attempt to try it out.  It isn't that typical of a pork fried rice, and really the key is the cucumber salad dressing.  The combination is oh so delicious!  Especially when enjoyed with a chilled gewurztraminer!!!

Mom's Pork Fried Rice
Yield: a lot

Ingredients
1 - 2 tbsp olive oil
1 - 2 lbs pork cut into bite size cubes
3 cups long grain white rice*
2 eggs
1 bushel of green onion
1/3 cup soy sauce
2 large cucumbers peeled and sliced thin
1/2 cup rice vinegar
1/4 cup water
1/4 cup mayonnaise
1 tsp sugar
Salt to taste

Directions
*Cook the rice according to the directions beforehand and put in the refrigerator to cool at least four hours or overnight.  It isn't a necessity, but it keeps the rice from sticking together too much and makes for a much better consistency.

In a small bowl combine mayonnaise, rice vinegar, water, and sugar until smooth.  Pour over sliced cucumbers and toss until well coated.  As the dressing is so delicious added to the fried rice, we always make extra so the cucumbers are almost floating in the dressing.
Meanwhile, in a large saute pan or wok heat the olive oil and add the cubed pork.  Cook until the pork is pretty much cooked through, about five to ten minutes.
Add the rice stirring occasionally until the rice is starting to brown slightly, about ten minutes.
Add eggs and toss until egg is cooked, about three to five minutes.
Add soy sauce and green onions and toss until mixed in.