Prep the veggies: Cut the bell pepper into strips. Chop the carrots and onion into bite-sized pieces. Break the broccoli up into individual florets. Leave the snow peas whole.

Heat a cast-iron pan over medium heat. Add about 1 Tbsp of oil to the pan followed by the shrimp. Cook the shrimp on both sides until it’s completely cooked, about 5 minutes. Once fully cooked, remove the shrimp from the pan and set it aside.

In the same pan that just cooked the shrimp, add a little more oil followed by the chopped carrots, red onion, and broccoli. Mix frequently for about 5 minutes. Add in the rest of the veggies and cook for another 5-8 minutes until the broccoli and carrots are tender.

Once the veggies are done, add the shrimp back into the pan along with the simmer sauce and the cooked rice. Turn the heat down to a medium-low and mix everything together. Cook for a minute or two, until the rice is warm.

Sprinkle with some fresh cilantro and serve hot!