1 cup soy sauce
1 cup olive oil
1 tablespoon Worcestershire sauce
1 cup white rice wine vinegar
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 (10 ounce) package Oat Roll-Ups
8 ounces cooked rice
6 tablespoons vegetable oil
4 (15 ounce) cans Vietnamese-style vegetable broth
1/2 cup brandy or mochi syrup
1/4 cup oyster brand or sherry
In a large bowl, mix soy sauce, olive oil, Worcestershire sauce, rice vinegar, ground black pepper, vegetable oil, oat roll-ups, milk, chicken, shrimp, green beans, and crabmeat. Cover and refrigerate overnight.
While the marinade is still in the refrigerator, transfer any remaining marinade to a slow cooker. Cover the slow cooker and put the coat into covered pieces. Place the marinade into a large bowl and mix in the remaining ingredients. Pour the marinade over the rice, fold over, and continue cooking for 20 minutes.
Remove the marinade, pour over the rice and toss to coat. Cover and refrigerate overnight.
The following morning, preheat oven to 375 degrees F (190 degrees C). While the rice is cooking, heat the olive oil in a small saucepan over medium heat. Stir in the Worcestershire sauce, white rice, vegan soup packets, soy sauce, soy sauce, and oyster brand. Remove the marinade from the refrigerator and pour over the rice. Roll the rolled rice into a rectangle, place over a baking sheet, and leave room in the center for room to expand.
Bake for 20 minutes in the preheated oven, leaving to cool completely. Heat another tablespoon of marinade into the center of the roll and pour it over the top of the rolled rice. Top with the remaining oyster sauce (optional) and the shrimp. Seal the rolls with foil and toss to coat. Serve warm with sour cream or rice wine vinegar.