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Orange "Chicken" and Fried Rice Recipe

You'll never order takeout again with this recipe in your pocket. This riff on the Chinese-American classic replaces the chicken with cauliflower for a vegetarian-friendly meal. Here's how it's done: Preheat oven to 450 F. Line a baking sheet with parchment paper. In a bowl, mix 3/4 c flour, 1 tbsp garlic powder, and 1/4 tsp salt. Beat together 3 eggs in another bowl. Cut 1 head cauliflower into bite-sized pieces. Dunk each piece into eggs, then into flour mixture, and lay on lined sheet. Bake in oven until crispy and golden, 20-30 minutes. Meanwhile, whisk together 2 tbsp cornstarch and 1/4 c water in a small bowl. Place 1 c freshly-squeezed Sumo citrus juice, 1/2 c sugar, 2 tbsp rice vinegar, 2 tbsp soy sauce, 1/4 tsp minced ginger, and 2 cloves minced garlic in a large saucepan. Place over medium-high heat and bring to a boil. Stir in cornstarch mixture and continue to simmer until thickened, about 5 minutes. Add baked cauliflower to saucepan and toss to coat all over. For the fried rice, heat 2 tbsp sesame oil in a large wok or pan over medium heat. Add 1 chopped onion, 1 c frozen peas and/or carrots, and 1 c chopped kimchi. Toss in two 12 oz containers steamed brown rice and 3 tbsp soy sauce. Continue cooking until heated through. Fill bowls with fried rice and top with coated cauliflower. Garnish with sliced green onions and sesame seeds. Recipe from our partners at So Yummy.