Cook the rice: Rinse the rice until the water runs clear. Cook according to package directions. Fluff and set aside to cool slightly for meal prep containers.

Prep the sauce: In a small bowl, whisk honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. If using cornstarch, whisk it in until smooth.

Pat the shrimp dry: Dry shrimp with paper towels and season lightly with salt and pepper. Dry shrimp sear better and won’t dilute the sauce.

Cook the vegetables: Heat half the oil in a large skillet over medium-high. Add broccoli and bell pepper. Stir-fry 3–4 minutes until crisp-tender. Remove to a plate.

Sear the shrimp: Add the remaining oil. Arrange shrimp in a single layer. Cook 1–2 minutes per side until just pink. Avoid overcooking.

Add the sauce: Pour the sauce into the pan with the shrimp. Let it bubble for 30–60 seconds, stirring, until slightly thickened and glossy.

Combine: Return vegetables to the pan and toss to coat. Taste and adjust seasoning. If you want more zing, add a splash of vinegar or a pinch of chili flakes.

Assemble: Divide rice into 4–5 meal prep containers. Top with shrimp and vegetables. Garnish with sliced green onions and sesame seeds if using.

Cool and store: Let containers cool uncovered for 10–15 minutes, then seal and refrigerate.