Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.Roughly chop cilantro.Trim snap peas.Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons.

Pat chicken dry with paper towels. Cut into 1-inch pieces. Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.\*\* Transfer to a plate.

Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then carrots and snap peas. Cook, stirring often, until tender-crisp, 3-4 min.Stir in chicken, ginger-garlic puree, hoisin, soy sauce and 1/4 cup (1/2 cup) water.Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

Stir half the green onions into rice.Divide rice between bowls.Spoon stir-fry over rice.Sprinkle crispy shallots, cilantro and remaining green onions over top.