For the Rice: Rinse the rice under cold water until the water runs clear. Prepare the rice according to the instructions on the package. Once tender, season with salt and pepper to taste.

For the Crab Rangoon: In a mixing bowl, combine cream cheese, imitation crab meat, scallions, garlic, and soy sauce. Mix until well combined. Place a spoonful of the mixture in the center of each wonton wrapper. Moisten the edges with water and fold in half to create a triangle. Press to seal. Heat vegetable oil in a pan or deep fryer to 350°F (175°C). Fry the crab rangoon in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.

For the Sweet and Sour Chicken: Season chicken pieces with salt and pepper. In a shallow bowl, combine flour and cornstarch. Dip each chicken piece into the egg, then coat with the flour mixture.

Heat oil in a pan over medium-high heat. Fry the chicken until golden brown and cooked to an internal temperature of 165°F (74°C), about 5–6 minutes. Drain on paper towels.

In the same pan, sauté bell peppers, pineapple, and onion for 2–3 minutes. Add chicken back to the pan and pour in the sweet and sour sauce. Stir until coated and heated through.

For the Broccolini: Bring a pot of water to a boil. Cook the broccolini until tender, about 3–5 minutes. Drain and season with salt and pepper.

For the Coconut Lime Water: In a pitcher, combine coconut water and lime wedges. Stir well. Serve over ice if desired.

To Serve: Serve the sweet and sour chicken on top of the rice. Accompany with crab rangoon, fortune cookie, broccolini, and coconut lime water.