Bring a saucepan of water to the boil, add the brown rice and simmer for 30 minutes.
Just before the rice is cooked, heat the oil in a wok over a high heat until the oil starts to shimmer. Add the pork and garlic and fry, stirring, over a high heat for 3 minutes. Add the vegetables and stir-fry for 3 minutes.
Mix the apple juice with the tomato purée and Chinese five-spice powder, pour the mixture into the wok and cook for 1 minute.
Drain the rice, spoon it into serving bowls and top with the pork stir-fry.