Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel and trim carrot. Cut into ¼" pieces on an angle.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Rinse again, then cut stems into ¼” slices and coarsely chop leaves.
Place shrimp in a mixing bowl with cornstarch and toss to coat.
Cook the Vegetables
Heat a large non-stick pan with 2 tsp. olive oil over medium-high heat. Add carrots and bok choy stems and stir occasionally until lightly charred, 4-5 minutes.
Add white portions of green onions and bok choy leaves. Stir often until vegetables are tender, 1-2 minutes.
Season with ¼ tsp. salt and ¼ tsp. pepper. Remove to a plate.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Stir occasionally until crispy and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Add garlic and cook until fragrant, 30 seconds.
Stir in spicy orange sauce and soy sauce.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing shrimp and sauce over rice and garnishing with green portions of green onions and almonds. Bon appétit!