Heat a deep fat fryer to 190°C or heat vegetable oil in a heavy based pan until sizzles.
Toss the pork strips with 2 tablespoons of vegetable oil.
Coat each piece of pork thoroughly in a bowl containing salt and rice or potato flour.
Fry pork in batches for 2 minutes and drain on kitchen paper.
Heat a pan with sugar to make caramel, then add rice wine, grapefruit juice, and soy sauce.
Add chillies, ginger, and chilli flakes to the sauce and simmer until it thickens.
Stir fry onion, peppers, and pineapple in a hot wok with oil for 3-4 minutes until tender.
Add garlic and cooked pork to the sauce and cook for 2 minutes to coat.
In a separate hot wok, stir fry pre-cooked rice in groundnut oil for 3 minutes.
Add a mixture of beaten eggs and sesame oil to the rice and fry until eggs are set.
Deep fry the cabbage for 2 minutes, drain, and toss with salt and brown sugar.
Serve the rice with pork, extra sauce, crispy cabbage, and grated scallop.