Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend (dbl both for 4 ppl). Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/4-inch slices. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Whisk together soy sauce mirin blend, garlic puree, cornstarch, gochujang, 1 tsp sugar and 1/2 cup water (dbl both for 4 ppl) in a medium bowl. Set aside.

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep an eye on sesame seeds so they don't burn!) Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then peppers and carrots. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Transfer veggies to another medium bowl and set aside.

Add 1/2 tbsp oil to the same pan, then shrimp and glaze. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil and half the glaze per batch.) Cook, stirring occasionally, until shrimp just turn pink and glaze thickens slightly, 3-4 min.** Add veggies, then stir to combine.

Season rice with salt, then add half the sesame seeds. Fluff rice with a fork. Divide rice between bowls, then top with shrimp and veggies. Sprinkle with remaining sesame seeds. Drizzle sriracha over top, if desired.