In saucepan bring the 1 1/4 cups water to boiling.
Remove from heat; stir in rice.
Cover; set aside.
In skillet cook bacon till crisp.
Remove bacon and crumble, reserving 2 tablespoons drippings.
Set aside.
In bowl combine eggs and the 2 tablespoons water.
In skillet cook eggs in 7 tablespoon of the reserved drippings till set, stirring occasionally.
Cut eggs in narrow strips.
Add rice, bacon, onion, and the 3 tablespoons soy sauce to eggs; mix well.
Turn into a greased 1 1/2-quart casserole.
In skillet brown chops on both sides in remaining 1 tablespoon drippings.
Arrange chops atop rice mixture; brush with additional soy sauce.
Bake, covered, at 350° till chops are tender, about 40 minutes.