Combine the pork with light soy sauce, rice wine, sesame oil, and cornflour in a bowl to marinate.
Heat oil in a wok until smoking and stir-fry chopped garlic for 10 seconds.
Add the pork and stir-fry for 2-3 minutes while reserving the excess marinade.
Stir in the pineapple, sugar, reserved marinade, most of the spring onions, and dark soy sauce for 2-3 minutes.
Add coriander, stir well, and remove the wok from the heat.
Whisk eggs and sesame oil together in a separate bowl.
Heat oil in a frying pan and pour away the excess so only a thin coating remains.
Pour in the egg mixture to form a thin omelette.
Sprinkle the 200g of cooked rice over the set eggs and cook for one minute.
Fold the omelette edges over the rice and transfer to a warm plate covered with a tea towel.
Slice the omelette and serve alongside the pork garnished with the remaining spring onions.