Cook the base: Rinse 2 cups of rice until the water runs clear. Cook according to package directions. For veggies, either steam broccoli and snap peas until crisp-tender or sauté a mix of peppers and carrots in a little oil with salt and pepper. Keep them slightly crisp so they reheat well.

Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and won’t steam in the pan.

Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil. If you prefer a thicker glaze, dissolve cornstarch in 1 tablespoon of water and stir it into the sauce.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon of neutral oil and swirl to coat.

Sear the shrimp: Add shrimp in a single layer. Cook for 1–2 minutes per side until just turning pink and opaque. Work in batches if needed to avoid crowding. Transfer to a plate.

Glaze it up: Lower the heat to medium. Pour the sauce into the skillet and let it bubble for 30–60 seconds, stirring. If using cornstarch, cook until it slightly thickens and looks glossy.

Combine: Return the shrimp and any juices to the pan. Toss to coat for 30–60 seconds. Taste and adjust with a pinch of salt, a squeeze of lime, or a dash of red pepper flakes.

Assemble the boxes: Divide rice and vegetables among 4 containers. Top with glazed shrimp and spoon extra sauce over the rice. Garnish with green onions and sesame seeds.

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