Cook the brown rice according to the packet instructions, then strain and let cool completely.

Heat 1 tbsp of sesame oil in a wok, add the gochujang and cook for 1 minute.

Now add the tempeh and 1 tbsp of tamari soya sauce and fry for about 5 minutes until the tempeh takes on a deep red colour and the moisture has absorbed.

Remove from the pan and set aside.

Add another tbsp of sesame oil to the pan and fry the garlic, ginger and chilli for 2 minutes.

Now add the brown rice and cook on a high heat for 3-4 minutes stirring frequently.

Next add the kimchi and 1 tbsp of tamari soya sauce and cook for a further 2 minutes.

Add the peas and cook for a final 2 minutes.

To serve, place the rice in a bowl, top with the tempeh and garnish with toasted cashews & sesame seeds.