Easy Shrimp Vegetable Stir Fry

Ingredients

• 2 cups instant brown rice
• 1.75 cups water
• 6 tablespoons soy sauce
• 6 tablespoons water
• 0.25 cup honey
• 2 tablespoons cider vinegar
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 cups broccoli florets
• 1 cup baby carrots
• 1 small white onion, chopped
• 0.5 teaspoon black pepper
• 1 cup sliced fresh mushrooms
• 1.5 pounds uncooked medium shrimp, peeled and deveined

Steps

1. Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
2. Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
3. Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
4. Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.