Cook rice in boiling salted water.
In the meantime, cut tempeh into dices and fry it in a pan with hot coconut oil until it gets a golden colour. Remove it from the pan and save it for later.
In the same pan, fry kimchi a bit. After 2 minutes or so, add cooked rice and fry it both for a few more minutes. Add frozen vegetable mix, stir it in, and cover with a lid for at least 5 minutes.
Meanwhile, prepare the sauce. Add tomato purée, lemon juice, soy sauce, and sugar (and chili if you're using it) to a bowl and whisk well. Pour it over your kimchi rice and stir it in well. Leave it for a few more minutes over low-medium heat so all ingredients combine.
At the end, add fried tempeh and stir it in. Serve right after that, so tempeh keeps its crunch.
Serve with chopped spring onions and pieces of cherry tomato.
