The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.
This recipe works best with a small yield; repeat as needed for desired number of servings. Set out condiments before you start cooking.