Ingredients

• 1 x 600g/1lb 5oz pork fillet
• cut into thin slices
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp sesame oil
• 1 tbsp cornflour
• 1 tbsp groundnut oil
• 3 large garlic cloves
• roughly chopped
• 225g/8oz fresh or tinned pineapple in juice
• cut into chunks
• 2 tsp caster sugar
• 5 spring onions
• trimmed
• finely chopped
• 1 tbsp dark soy sauce
• 2 tbsp chopped fresh coriander leaves
• 3 free-range eggs
• lightly beaten
• 2 tsp sesame oil
• 1 tsp groundnut or vegetable oil
• 200g/7oz cooked long-grain rice
• chilled (preferably overnight)

Directions

• For the pork
• put the pork into a bowl and add the light soy sauce
• rice wine or sherry
• sesame oil and cornflour. Mix well to cover the pork in the marinade
• then set aside.
• Heat the oil in a wok over a high heat. When the oil starts to smoke
• add the garlic and stir-fry for 10 seconds
• or until golden brown but not burned. Add the marinated pork
• reserving the marinade in the bowl
• and continue to stir-fry for 2-3 minutes.
• Add the pineapple
• sugar
• reserved marinade
• three-quarters of the spring onions
• and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander
• stir well and remove the wok from the heat.
• Meanwhile
• for the rice omelette
• whisk together the eggs and sesame oil in a bowl.
• Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot
• pour away the oil so that only a light coating remains in the wok.
• Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set
• sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover
• then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through.
• To serve
• slice the omelette
• divide the slices equally among four serving plates
• then spoon the pork alongside. Garnish with the remaining spring onions.