Heat peanut oil in a small saute pan over medium heat. Add the leek, ginger and cayenne peppers and stir to coat with oil. Saute for 5-7 minutes, or until the leek is golden brown. Add the teriyaki sauce and stir well. Set aside.

Fried Rice
Heat the peanut oil in a large saute pan or wok. Put the ginger, cayenne peppers, spring onions and garlic in the saute pan or wok and stir well. Saute for 3 minutes, stirring often. Add the bean curd and stir well to coat with oil (it may be necessary to add more oil as you add ingredients). Saute for 8-10 minutes, stirring often to brown the bean curd on all sides. Add the cashews and carrots and stir well. Saute for 2 minutes, stirring often. Add the celery, mushrooms, water chestnuts, bamboo shoots and baby corn. Saute for 5 minutes stirring often. Add broccoli, teriyaki sauce and cooked rice. Stir well and saute for 7-10 minutes or until the broccoli turns dark green but is still crispy. Keep hot.

Put the leek sauce saucepan back on the stove over medium heat. Re-stir the dissolved cornstarch mixture and add to the leek sauce slowly while stirring. Simmer the sauce for about 2 minutes or until it thickens. Serve fried rice with the sauce on the side.