In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.

Rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan. 

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites, and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.

Use pan used for shrimp here. 

Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency. 

Stir sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

Stir in shrimp along with sweet soy glaze, chili sauce, and water.

Fluff rice with a fork.

Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.