Heat a non-stick with 1 tablespoon oil and pan fry tempeh over low-medium heat until golden brown.
Push tempeh to the side of the pan and add another 3 teaspoons of oil, then sauté lemongrass until aromatic.
Season with vegan 'fish' sauce, 1 teaspoon of soy sauce, and cook until tempeh is well coated. Dish out and set aside.
Using the same pan, add another tablespoon of oil and sauté green onions until fragrant.
Add the cooked rice and continue to stir fry for a minute or two.
Then add salt and the remaining soy sauce and cook until all ingredients are well combined.
Add the pan-fried tempeh back and give it a quick toss then garnish with more fresh chopped green onions before serving.
I served mine with simple homemade cucumber relish.