Cut the pork into bite-sized pieces and the chives into 4cm lengths.

In a bowl, beat the eggs and season with a pinch of salt and pepper.

Heat salad oil in a frying pan over medium heat, add the pork, and stir-fry until the color changes.

Add the chives and stir-fry briefly, then pour in the egg mixture. Cook until semi-set, then remove and place over the cooked rice in bowls.

Wipe the frying pan clean, add the sweet vinegar sauce ingredients, and heat over medium heat.