1/2 cup vegetable oil
1/2 cup rice vinegar
1 teaspoon coconut aminos
1/2 teaspoon salt
5 cubes chicken bouillon, crumbled
In small bowl, whisk together oil, vinegar, aminos and salt. Heat into 50 to 60 lower heat, or until sauce is chunky.
Place chicken bouillon cube in roux, and pour over rice. Rub bouillon cube with over the rice. Stir strongly to coat. Sprinkle with coconut aminos, and serve.