INGREDIENTS:

Rice:

• 1 cup uncooked rice (about 2 cups cooked; or make as much as desired), cooked according to package directions

Stir Fry:

• 1/2 cup sweet-and-sour sauce
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil (olive oil may be substituted)
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• pinch cayenne pepper, optional and to taste
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
• 1 cup sugar snap peas
• 1 cup broccoli florets
• 1/2 cup carrots, diced small
• 1/2 cup yellow bell peppers, diced small (another color may be substituted)
• 1/2 cup orange bell peppers, diced small (another color may be substituted)

INSTRUCTIONS:

1. Rice - Cook according to package directions; set aside.
2. Stir Fry - To a medium bowl or large measuring cup, add the sweet-and-sour sauce, honey, lemon juice, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and stir to combine; set sauce aside.
3. To a large skillet, add the olive oil, shrimp, and cook over medium-high heat for about 2 minutes, or until just pink; flip halfway through. Cooking time will vary based on size of shrimp and pan used. Shrimp should be about 90% cooked through; be careful not to overcook because shrimp continue to cook as they simmer in the stir fry sauce and you don't want them to get rubbery or tough.
4. Carefully add the sauce, noting that it will likely bubble up in the first few seconds.
5. Add the vegetables and stir to combine.
6. Allow sauce to bubble at a low boil for about 3 to 5 minutes, or until sauce has thickened and reduced some, shrimp are cooked through, and vegetables are crisp-tender. Stir intermittently throughout.
7. Serve immediately over rice. Stir fry is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving as desired.