Vegetarian Orange “Chicken” With Fried Rice Recipe

There are lots of well-loved Chinese dishes that put the meat front and center. But with a little ingenuity, you can adapt your favorite takeout-style dishes to be completely veg-friendly. Our friends at So Yummy have a hack that swaps out the chicken for crispy fried cauliflower.

Their riff on orange chicken swaps out the meat for the florets, which have just the right amount of heft to carry the flavorful sauce. The florets are dipped in a floury coating and oven fried, creating a nicely crisp exterior. Then, they’re coated in a mixture of sweet Sumo citrus juice with soy sauce and seasonings. It’s all paired with vegetable-loaded fried rice, making it into a complete meatless feast.

Ready to give it a try? Get the instructions below, then shop the ingredients on FreshDirect.

Vegetarian Orange “Chicken” With Fried Rice

What You’ll Need:
For the cauliflower:
3/4 cup flour
1 tablespoon garlic powder
1/4 teaspoon salt
3 eggs
1 head cauliflower, cut into florets (about 5 cups)
2 tablespoons cornstarch
1/4 cup water
1 cup juice from Sumo oranges
1/2 cup granulated sugar 
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon ginger, minced
2 cloves garlic, minced

For the fried rice:
2 tablespoons sesame oil
1 white onion, chopped
1 cup frozen peas and carrots, thawed
1 cup kimchi, chopped
2 containers FreshDirect steamed brown rice
3 tablespoons soy sauce

To garnish (optional):
Sliced scallion greens
Sesame seeds

What To Do:
Preheat oven to 450 F. Line a baking sheet with parchment paper. In a bowl, mix flour, garlic powder, and salt. Beat eggs in another bowl. Dunk each cauliflower floret into eggs, then coat in flour mixture, and lay on your lined sheet. Bake in oven until crispy and golden, 20–30 minutes.

Meanwhile, whisk together cornstarch and water in a small bowl. Put Sumo citrus juice, sugar, rice vinegar, soy sauce, ginger, and garlic in a large saucepan. Stir to combine, then place over medium-high heat and bring to a boil. Whisk in cornstarch mixture and continue to simmer until a thick sauce forms, about 5 minutes.

Once cauliflower is done baking, add florets ato saucepan and toss to coat all over.

For the Fried Rice:
Heat sesame oil in a large wok or pan over medium heat. Add onion, peas and/or carrots, and kimchi and toss to coat in oil. Add steamed brown rice and soy sauce. Toss and cook until heated through.

Fill bowls with fried rice and top with coated cauliflower. Garnish with sliced green onions and sesame seeds.

Shop the ingredients on FreshDirect