Bring a small pot with rice and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside.

While rice cooks, prepare ingredients.

Cut green beans into 2" pieces.

Thinly slice green onions.

Coarsely chop peanuts.

Coarsely chop pickled ginger.

Pat shrimp dry. In a mixing bowl, combine shrimp, a pinch of salt, and cornstarch. Toss or gently stir to coat evenly. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water and seasoning blend. Cover, and cook until tender, 6-8 minutes.

Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes.

Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes.

Remove from burner. Cover and set aside.

Heat 2 Tbsp. olive oil in another large non-stick pan over medium-high heat. Let oil heat, 3 minutes.

After 3 minutes, add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Add sweet chili sauce, pickled ginger, soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes.

If too thick, add water, 1 Tbsp. at a time , until desired consistency is reached. Remove from burner.

Plate dish as pictured on front of card, topping rice and vegetables with shrimp, peanuts, and remaining green onions. Bon appétit!