2tbsp any neutral-tasting oilsuch as sunflower oil
For the Firecracker Rice:
325gcooked Jasmine rice or brown riceday old is best
1tbspany neutral-tasting oilsuch as sunflower oil
5large cloves garliccrushed
4hot red chilliesslit lengthways
2courgettes (zucchini)sliced into half moons
100gFrench beanstrimmed and halved
2large red onionspeeled and sliced thinly
2tbspsoy sauceor tamari if GF
Juice of 1 lime
2tbspsweet chilli sauce
For the Tempeh
Blend the Thai basil, lemongrass, soy sauce (or tamari), lime juice, 1 tbsp of the oil and salt in a blender or small grinder. You may need to add a splash of water to help it along.
Coat the tempeh slices in the marinade. Cover and marinate at room temperature for at least 10 minutes. You can also do this the day before and keep the bowl of tempeh covered in the fridge for up to 48 hours.
Heat 1 tbsp oil in a frying pan and pan-fry the tempeh until golden on both sides. Remove from the pan and set aside. You can wrap it in foil to keep it warm.
For the Firecracker Rice
Heat the oil in a large wok. Add the garlic, chillies and sesame seeds. Stir-fry for a moment (don't let them brown) and then add the peppers, courgettes, French beans and onions. Stir-fry the veggies over a very high heat until slightly charred on the outside, about 2 minutes. Add a splash of water (about 50ml) water to the wok and cook for a further 2 minutes.
Tumble in the cooked rice, separating the grains with a wooden spoon.
Next, add the soy sauce, lime juice, sweet chilli sauce and salt. Toss well and cook for no more than 2 minutes. Remove from the heat.
Pile the rice onto plates or scoop into bowls. Serve topped with the cooked tempeh.