Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, zest, then cut lime into wedges. Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Peel, then mince or grate garlic. Roughly chop basil leaves. Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon, forcefully tap lemongrass to bruise, then finely chop. Peel, then mince or grate ginger.

Combine lime zest, soy sauce mirin blend, ginger, garlic, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl) in a small bowl. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lemongrass and Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove the pan from heat. Add laap sauce. Season with salt and pepper, then stir to combine.

Add 1/2 tbsp lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add spinach and cucumbers, then toss to combine.

Fluff rice with a fork, then stir in half the basil. Divide rice between plates. Top rice with salad, then spoon Beyond Meat® laap mixture over top. Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining basil. Squeeze a lime wedge over top, if desired.