Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add rice and half the garlic salt to the boiling water. Return to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions.

Heat a large non-stick pan over medium-high heat.When hot, add 2 tsp (4 tsp) oil, then carrots and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 5-7 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. Season with remaining garlic salt and pepper, to taste. Transfer veggies to a plate, then cover to keep warm.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.Reheat the same pan (from step 3) over medium.When hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.\*\* Transfer shrimp to a plate.

Meanwhile, whisk together honey, fish sauce, ginger sauce, Szechuan sauce and 1/4 cup (1/2 cup) water in a medium bowl.Add sauce mixture to the same pan. Bring to a gentle boil. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Return shrimp to the pan, then toss to coat. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)

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