First, set rice cooking. Combine one part rice with 1.5 part salted water, bring to boil, and simmer covered 20 minutes. After twenty minutes, do not remove cover, but turn off heat and let rice continue to steam for at least 20 minutes.
In a small saucepan, boil TVP with vegetable broth, some soy sauce, and a splash of red wine.
In a wok, heat some vegetable oil with cumin seed and aniseed, or whatever spices you like (e.g. ginger and red pepper, neither of which I have). When oil is hot, add and sauté a diced green onion.
Wash and chop a bunch of rapini and toss with the stir-fry. Add the (mostly drained) TVP, and a little more oil if necessary. Cook on medium-high, stirring constantly, until rapini has cooked. Add a splash of sesame oil and a dusting of sesame seeds, and serve over rice.