1. Tip the rice into a sieve, rinse it under cold water then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 8 mins, till all the water has been absorbed. Take the pan off the heat and set it aside, lid on, for 5-10 mins to steam and finish cooking the rice. It will stay warm in the covered pan.
2. While the rice cooks, trim the green tops off the aubergines. Chop the aubergines into bite-sized pieces. Scrub the carrot (no need to peel it) and slice it thinly. Halve the pepper and scoop out the seeds and white bits. Finely slice the pepper into strips.
3. Warm a dry wok or frying pan on a medium-high heat. Add the cashews and toast them for 3-4 mins, tossing frequently, till the nuts are golden. Tip the cashews into a sturdy bowl and use the end of a rolling pin or a jam jar to crush them slightly. Set aside.
4. Pop the wok back onto a medium-high heat and add 2 tbsp olive oil. Add the aubergine and fry for 8-10 mins, stirring occasionally, till the aubergine is tender.
5. While the aubergine cooks, peel and crush or finely chop the garlic. Halve the chilli, scraping out the seeds and pith if you prefer less heat, and finely chop the chilli. Trim the roots and top 2cm off the spring onions and finely slice them.
6. Slide the garlic, chilli and spring onions into a bowl. Add 2 tbsp each tamari and brown rice vinegar. Pick most of the mint and Thai basil leaves off their sprigs and finely chop them. Add the chopped herbs to the bowl and stir.
7. When the aubergines are tender, stir in the pepper and carrot. Stir fry for 2-3 mins, till a little soft but still with some bite. Take the pan off the stir in the tamari and herb sauce and add half the crushed cashews.
8. Divide the rice between 2 bowls and top with the stir-fried veg. Garnish with the reserved cashews and remaining herbs to serve.