Rinse the rice until water runs clear. Add both types of rice, water to the rice cooker and cook on brown rice mode.
Combine all the ingredients required for the vegan egg into a food processor. Blend on high under you get a smooth paste.
Add oil to a pan, and add vegan egg mixture and spread evenly. Cover with a lid and cook until you see bubbles on the surface. This would take around 3-5 minutes.
Flip the egg. You can also do this 2 batches for thinner slices.
Slice the vegan egg into thin strips.
Crisp up the vegan youtiao with an airfryer.
Once the rice is cooked, let it cool slightly so it's easier to scoop and spread on the cling wrap.
Place a sheet of cling film on your work surface. Spread the warm sticky rice into a rectangle (around 1cm depth).
Add a slice of vegan egg, scallions, drizzle chili oil and arrange crispy youtiao and floss in a line down the middle.
Use the cling film to lift and roll the rice around the filling, pressing firmly into a compact cylinder.
Unwrap and eat whole fan tuan or you can cut in half. Enjoy!