In a large skillet over medium heat, add the oil. Once heated, add the bay leaf and fry until golden.

Add onions, garlic, white and light parts of the green onion, ginger and red pepper flakes. Cook until the onions are soft and the garlic is fragrant, about 2-3 minutes.

Add in the vegan chicken and cook until it begins to brown, about 4 minutes. If the vegan chicken is in large chunks, use kitchen shears to finely cut it in the pot.

Add the vegan chicken broth, vegan fish sauce, black pepper, and rice. Stir and bring to a boil, lower to simmer, and cover. Simmer for 30-40 minutes, stirring occasionally and scraping the bottom to prevent the rice from sticking, until the rice is creamy.

As the rice cooks, make the crispy garlic. Place a fine-mesh strainer over a small heat-proof bowl or cup. Heat oil in a small pan. Once heated, add in the garlic and fry until it is golden brown, about 5 to 6 minutes. Immediately pour the mixture through the strainer, then transfer the crispy garlic to a paper towel-lined plate to cool.

Once the arroz caldo has finished cooking, remove and discard the bay leaf and ginger slices. Add salt if desired.

Serve topped with crispy garlic, scallion greens, and calamansi wedges.