Directions

1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil and cornstarch; set aside.
2. In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add asparagus, and cook, stirring frequently, until tender, about 2-3 minutes.
4. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
5. Place rice and shrimp mixture into meal prep containers, garnished with sesame seeds and green onion, if desired.