Combine rice, water, 1 pinch salt and 1 teaspoon oil in a saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 6 minutes. Remove from heat and set aside (leaving the lid on for 10 minutes). Spread the rice onto a tray, cover and refrigerate until cold.
To make the pickled ginger: Combine sugar and vinegar in a saucepan. Add ginger and bring to the boil. Simmer for 5 minutes, then set aside to cool.
Heat a wok until hot. Add oil, 1/2 the ginger, 1/2 the garlic and egg and stir until cooked. Transfer to a plate.
Wipe the wok clean. Add a little more oil and remaining ginger and garlic. Stir in Chinese sausage and cook until fat has rendered from the sausage. Add tempeh and stir-fry until well coated in the oil. Add Chinese broccoli, mustard greens and rice. Cook over medium heat until warmed through.
Add chilli and return egg to the wok. Sprinkle over dashi, then add soy sauce, spring onions and beansprouts. Remove from the heat. Stir through with coriander leaves, deep-fried shallots and deep-fried garlic.
Flash the banana leaves over a gas flame for a few seconds, then place onto a serving plate. Spoon over the rice, top with a few pieces of pickled ginger, fried shallots, garlic and coriander. Serve with lime.
Chinese pork sausages, tempeh, Chinese broccoli, mustard greens, dashi powder, dark mushroom soy sauce and banana leaves can be purchased in Chinese/Oriental speciality shops.