Heat up sesame oil in a wok, then add tempeh chunks and kecap manis.
Mix together the remaining kecap manis, soy sauce and chilli paste in a jar.
Fry the onion and garlic over a medium heat, careful not to burn the garlic.
Next add in the carrots, red pepper and green beans.
Place the tempeh back into the pan, stir well.
Pop the cooked rice and stir fry sauce in and stir well until combined.