Shrimp Veggie Stir Fry

Combine cooked rice and water in a microwave-safe container, ensuring it's suitable for microwave use. Seal the bowl and heat it on high in the microwave until the water has been fully absorbed, approximately 8 minutes. Use a fork to separate the rice; cover it and set it aside temporarily.

In a small bowl, blend together soy sauce, water, honey, cider vinegar, and cornstarch to create a uniform mixture. Set this sauce aside for later use.

In a non-stick skillet, heat olive oil over medium heat. Introduce minced garlic into the pan and cook for 10 seconds, allowing its flavor to infuse. Add broccoli, carrots, onion, and black pepper; stir the vegetables until they're tender, taking around 5 minutes. Incorporate sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables from the skillet and set them aside temporarily.

Reheat the skillet over medium heat, then pour in the prepared sauce mixture. Cook for 1 minute to allow it to thicken slightly. Introduce cooked shrimp into the pan and stir constantly until they turn bright pink on the outside, indicating that the meat is opaque. The sauce should also thicken during this time, approximately 3 minutes. Combine the cooked vegetables with the pan's contents and serve over a bed of brown rice