In a pan, place the frozen shrimp over high heat and cover with a lid. Let them cook for 10 to 15 minutes. Slice the onion into half-moons and cut the bell pepper and carrot into sticks. Drain the water from the shrimp and set them aside on a plate. In the same pan, add a little oil and sauté the onion for 2 minutes. Then add the bell pepper and carrot, cover, and cook over medium heat for 5 minutes.

Rinse the rice well under cold water. Boil water, then add the rice with salt and pepper. Cook over medium heat until the water is absorbed.

In a bowl, mix the sugar, soy sauce, ketchup, balsamic vinegar, ginger, and half a cup of water. Stir well and pour into the pan, mixing to coat all the ingredients. Once it starts to boil, add the remaining water with the cornstarch and stir until the sauce thickens. Once ready, serve with the rice! Enjoy your meal!