Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a wok. Preheat the wok for 10 minutes. While the barbecue is preheating, in a medium bowl, combine all of the prawn ingredients. Thread the prawns onto metal skewers and set aside.

Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over direct medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.

Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over direct medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.

Add the garlic, ginger and sausage (or bacon) and continue cooking for 6 minutes, stirring as required.

Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over direct medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.

Immediately serve the fried rice with the grilled prawns.