Ingredients:

  • 2 cups (400g) long-grain white rice
  • 3 cups (710ml) water
  • 1 tsp (6g) salt
  • 1 tbsp (14g) unsalted butter
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cups (150g) broccoli florets
  • 1 large (150g) red bell pepper, thinly sliced
  • 2 tbsp (30ml) avocado oil
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) cornstarch
  • 1 tbsp (15ml) cold water

Instructions:

  1. Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. Combine rice, water, salt, and butter in a rice cooker or saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let it sit, covered, for 5 minutes before fluffing with a fork.
  3. Pat the shrimp completely dry with paper towels to ensure a proper sear.
  4. Heat 1 tbsp of avocado oil over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until golden and opaque. Remove and set aside.
  5. Add the remaining 1 tbsp of oil to the same pan. Toss in broccoli and bell peppers, stir-frying for 3–5 minutes until tender-crisp.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Whisk together soy sauce, honey, rice vinegar, and sesame oil. Stir in the cornstarch slurry, return shrimp to the pan, and simmer until the sauce is glossy and thickened.