• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with half the garlic powder (you’ll use the rest in the next step), a big pinch of salt, and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While broccoli cooks, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in same pan over high heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.

• Place spicy mayo in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork; taste and season with salt and pepper. • Divide rice between shallow bowls; top with shrimp and broccoli in separate sections. Drizzle shrimp with spicy mayo; sprinkle bowls with scallion greens and sesame seeds. Serve. Shrimp are fully cooked when internal temperature reaches 145°.