In a bowl, combine the rice, broccoli, vegetable oil, and sesame oil.
Season with salt and pepper and toss to coat evenly in the oils.
Transfer to a 7-inch round cake pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until lightly toasted and crunchy, about 12 minutes.
Meanwhile, in a small saucepan, combine the vegetable stock, rice vinegar, tomato paste, soy sauce, garlic, ginger, cornstarch, and crushed red chile flakes.
Bring to a simmer, then cook until reduced and thickened, about 5 minutes.
Remove the pan from the heat and let the sauce cool while the rice and broccoli cook.
Remove the pan from the air fryer and divide the rice and broccoli between bowls.
Drizzle with some of the sauce.
Save any remaining sauce in an airtight container in the refrigerator for up to 2 weeks.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a semi-dry Riesling or a fruity Pinot Gris to balance the sweetness and acidity of the General Tso's sauce. Alternatively, a light and crisp rosé would also complement the flavors well.