Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the ginger, half the garlic salt and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, cut broccoli into bite-sized pieces. Thinly slice green onions. Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then broccoli, remaining garlic salt and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Remove pan from heat, then transfer broccoli to a plate. Cover to keep warm.

Drain and rinse shrimp using a strainer, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium heat. When hot, add 2 tsp oil (dbl for 4 ppl), then shrimp and remaining ginger. Cook, stirring occasionally, until fragrant, 2-3 min.

Add honey mixture from the medium bowl to the pan with shrimp. Bring to a boil and cook, stirring often, until sauce thickens and shrimp is cooked through, 1-2 min.\*\*

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with broccoli, shrimp and sauce from the pan. Sprinkle remaining green onions over top.