Prepare the ingredients as instructed above.

Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Cook according to package instructions. Once tender, season with salt and pepper to taste.

Prepare the crab rangoon filling: In a bowl, mix cream cheese, imitation crab meat, scallions, garlic, and soy sauce until well combined.

Assemble the crab rangoon: Place a spoonful of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal.

Fry the crab rangoon: Heat vegetable oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.

Prepare the sweet and sour chicken: Season the chicken with salt and pepper. In a bowl, combine flour and cornstarch. Dip each chicken piece in egg, then coat with the flour mixture.

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

Sauté the vegetables: In the same pan, sauté red and green bell peppers, pineapple, and onion for 2–3 minutes.

Finish the sweet and sour chicken: Return the chicken to the pan, pour in sweet and sour sauce, and stir until everything is coated and heated through.

Make the coconut lime water: Add lime to the coconut water.

Serve the sweet and sour chicken over the jasmine rice, with crab rangoon, fortune cookie, and coconut lime water.