Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice, 1/2 tbsp ginger-garlic puree (dbl for 4 ppl) and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, 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, peel, then cut carrot into 1/8-inch rounds. Cut broccoli into bite-sized pieces. Thinly slice green onion.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots, broccoli and 1/4 cup water (dbl for 4 ppl). Season with remaining garlic salt and pepper. Cook, stirring occasionally, until water is absorbed and veggies are tender-crisp, 5-6 min. Remove from heat. 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 salt and pepper. Reheat the same pan over medium. When hot, add 2 tsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until starting to turn pink, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)

Meanwhile, whisk together honey, soy sauce, chili garlic sauce, cornstarch, 1/2 tbsp ginger-garlic puree and 2/3 cup water (dbl both for 4 ppl) in a medium bowl. Add honey mixture to the pan with shrimp. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 1-2 min.**

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.