Barbecued pork fried rice

Ingredients (serves 10):
10 pcs Sarawak pineapple
50g butter, cut into cubes
50g coriander leaves, chopped
10 pcs river scampi, deveined
1 tsp paprika powder
1/2 tsp salt
50ml olive oil
50g onions, diced
3 cloves garlic, sliced
3 pcs shallots, chopped
300g steamed white rice
200g barbequed pork (bak kwa)
200g green peas
200g long beans, diced
200g carrots, diced
4 eggs, beaten
100g Chinese celery, chopped
2 tsp Thai fish sauce
1 pinch ground white pepper
10 leaves butterhead lettuce

Method:
1. Brush pineapple with butter and place on a baking tray. Sprinkle with chopped coriander leaves and place on the grill (medium heat) until the pineapple slices are grilled on all sides.
2. Season river scampi with paprika and salt, and grill over medium heat until cooked.
3. In a pan, heat olive oil and saute onions, garlic and shallots for 2 minutes.
4. Add cooked rice, barbequed pork, peas, long beans and carrots and continue to fry for 3 minutes over medium heat.
5. Add beaten egg over the rice and keep stirring until it becomes loose.
6. Add Chinese celery and season with Thai fish sauce and pepper.
7. To assemble, place the prawns and pineapple on the plate. Serve fried rice and lettuce separately.

Recipe source: Today newspaper