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.

　　

Ingredients

Makes 4 main-course servings

　　

For barbecued pork loin

a 1-pound piece center-cut boneless pork loin

　　1/4 cup hoisin sauce

　　1 tablespoon soy sauce

　　1 tablespoon minced garlic

　　1 1/2 teaspoons ketchup

　　1/4 teaspoon Chinese five-spice powder

　　4 medium leeks (white and pale green parts only)

　　1/2 pound snow peas

　　

For seasoning liquid

3 1/2 tablespoons soy sauce

　　1 tablespoon chicken broth

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　5 cups chilledChinese-style white or brown rice

　　1 1/2 tablespoons corn or safflower oil

　　1 tablespoon minced peeled fresh gingerroot

　　1 1/2 tablespoons Chinese rice wine or sake

　　

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.