• Before starting, wash and dry all produce.
• To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• While rice cooks, heat a large non-stick pan over medium-high.
• While pan heats, roughly chop spinach.
• Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
• When hot, add 1/2 tbsp (1 tbsp) oil, mirepoix and zucchini. Season with salt and pepper.
• Cook for 3-4 min, stirring often, until veggies are tender-crisp.
• While veggies cook, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
• Transfer veggies to a plate.

• When rice is done, reheat the same pan from step 2 over high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shrimp, then season with salt and pepper. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• While shrimp cooks, fluff rice with a fork.

• Add rice, veggies, spinach, soy sauce, half the crispy shallots and 1/8 tsp (1/4 tsp) sugar to pan with shrimp. 
• Cook, stirring occasionally for 1-2 min, until spinach wilts.
• Divide rice between bowls. 
• Sprinkle remaining crispy shallots over top.

If you've opted to get shrimp, prep in the same way recipe instructs you to cook scallops. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **