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1
Preheat oven to 350F.
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2
Trim any fat from pork and pat pork dry.
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3
In a bowl stir together remaining barbecued pork loin ingredients.
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4
Add pork to barbecue sauce, turning it to coat.
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5
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 155F.
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6
Cool pork completely.
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7
Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
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8
Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares.
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9
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.
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10
Lift leeks from water and drain in a colander.
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11
Trim snow peas and halve diagonally.
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12
In a small bowl stir together seasoning liquid ingredients.
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13
Spread rice in a shallow baking pan and separate grains with a fork.
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14
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.
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15
Add snow peas and toss to coat.
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16
Add rice wine or sake and stir-fry until snow peas are crisp-tender.
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17
Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through.
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18
Stir seasoning liquid and add to fried rice, tossing to coat evenly.
