If you want to prepare this recipe in just 20 minutes, you can do so by simply washing and freezing your rice the night before. To do so:
1. Wash and drain your rice. Transfer it to a freezer-safe bag and freeze overnight.
2. When you're ready, heat 2 teaspoons of oil in a pot over medium heat.
3. Once the oil is hot, stir in the onion, ginger, and garlic, and cook, stirring often, until the onion is translucent, and the ginger and garlic is fragrant, 2 to 3 minutes.
4. Add the frozen rice (no need to defrost), lemon zest, 1 teaspoon pepper, red pepper flakes, annatto powder, and stir to combine.
5. Pour in the broth and the light green parts of the onion, gently scraping the bottom of the pot to remove and browned bits. Bring to a boil, reduce the heat medium-low, then cover and simmer until the rice is cooked and the broth has thickened, 12 to 15 minutes.
6. During this time, you can cook your vegan chick'n according to package directions, if you choose to add it.
7. After 15 minutes, mix in the soy sauce, vegan fish sauce, and reserved lemon juice. Taste and adjust seasonings if necessary. Serve immediately with chili oil, green onion, fried garlic and fresh lemon wedges, and enjoy!