For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets—or you may even be able to purchase it from your neighborhood Chinese restaurant.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
For barbecued pork loin
1
1
1
1
1
4
1
For seasoning liquid
3
1
1
1
5
1
1
1
Need to make a substitution?
Preparation
Make barbecued pork loin:
Step 1
Preheat oven to 350°F.
Step 2
Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
Step 3
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.
Step 4
Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. 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.
Make seasoning liquid:
Step 5
In a small bowl stir together seasoning liquid ingredients.
Step 6
Spread rice in a shallow baking pan and separate grains with a fork.
Step 7
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. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. 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.