Barbecued Pork Fried Rice

Ingredients

• 1.5 tablespoons rice wine chinese
• 0.5 teaspoon salt 
• 5 cups brown rice white chilledchinese-style
• 0.3 cup hoisin sauce 
• 0.3 teaspoon five spice powder chinese
• 1.5 tablespoons safflower oil 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon ginger fresh minced peeled
• 3.5 tablespoons soya sauce 
• 1 tablespoon chicken broth 
• 4 medium leek white green ( and pale parts only)
• 1 tablespoon garlic minced
• 0.5 pound snow peas 
• 1 pound pork loin boneless
• 1.5 teaspoons catsup 

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• colander

Directions

1. Preheat oven to 350°F.
2. Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients.
3. Add pork to barbecue sauce, turning it to coat.
4. In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
5. Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares.
6. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
7. In a small bowl stir together seasoning liquid ingredients.
8. Spread rice in a shallow baking pan and separate grains with a fork.
9. In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften.
10. Add snow peas and toss to coat.
11. Add rice wine or sake and stir-fry until snow peas are crisp-tender.
12. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.