Quick Shrimp and Vegetable Wok

Cook the rice packets according to package directions (no need to salt).

Toss the shrimp with soy sauce and minced garlic, set aside while you prep the vegetables. Cut the bell peppers and carrots into thin strips, and slice the red onion into rings.

Pull the shrimp out of the marinade and sear them in vegetable oil over high heat for just 30 seconds per side—then set them aside. In the same pan, stir-fry the vegetables on high heat for just a couple of minutes. With wok vegetables, you want to hit them hard with heat to keep that nice crunch.

Lower the heat and add the cooked rice, soy sauce, and rice vinegar to the vegetables—toss everything together.