In a large pot, heat the canola oil on medium high heat and add in the ground pork. Stir-fry while separating the grand pork into small pieces and let cook for about 3 minutes. Add in the washed uncooked white rice and stir fry to combine well. Add in the water and cover. Let simmer on medium low heat for about 50 minutes while stirring occasinally to avoid the rice from sticking to the pot. After about 50 minutes, the texture should be thicker and the rice grains should be soft and almost blend together with the thickened soup. Remove from heat. Note: The congee will get thicker as you let it cool. If it gets too thick, you can add a little bit of warm water.