Combine the brown rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed, about 30 to 35 minutes. Fluff brown rice with a fork.
Rinse and dry the produce. Mince the garlic. Peel and mince and ginger. Mince the bird’s eye chile. Slice the tempeh into 8 thin triangles.
Thinly slice the scallions, keeping the white and green separate. Thinly slice the radishes. Rinse the lychees in cool water, pat dry, and roughly chop. Roughly chop the mint leaves. Add the mint, scallion greens, radish, and lychees to a medium bowl. In a separate small bowl, whisk together the juice from the lime, the coconut milk powder, and 1 tbsp water to make a dressing.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Dust the tempeh triangles with just 1½ tsp of the black pepper seasoning and add to the hot skillet. Cook until golden brown and crisp on all sides, reducing heat to medium after 1 minute, about 3 to 4 minutes per side. Transfer the tempeh to a plate and return skillet to heat.
Add 1 tsp vegetable oil to the skillet along with the garlic, scallion whites, ginger, and as much of the bird’s eye chili as you’d like. Cook until fragrant, about 30 seconds, and return tempeh to the skillet. Toss to combine and add the remaining 1 tsp black pepper seasoning.
Once the rice is ready, toss radish lychee salad with half of the coconut lime dressing. Divide brown rice between two large bowls or plates. Top with black pepper tempeh (and any remaining crispy bits from the skillet) and radish lychee salad. Drizzle with remaining coconut lime dressing.