Cook the rice: add rinsed rice and water to a saucepan or rice cooker, then cook until fluffy and tender, about 15 minutes.
Toast the rice: in a dry skillet over medium heat, add toasted rice and stir until fragrant and slightly golden, about 2 minutes.
Prepare the spicy mayo: whisk mayonnaise with Sriracha until smooth; set aside.
Heat the wok or stir-fry pan over medium-high heat and add oil. Once shimmering, add minced garlic and cook until fragrant, about 30 seconds.
Add the shrimp to the pan and cook until pink and opaque, about 3-4 minutes, stirring occasionally.
Sprinkle in soy sauce and toss the shrimp to coat evenly, allowing the flavors to meld for another minute.
Add sliced bell pepper and julienned carrots to the pan, stir-frying until vegetables are tender but still vibrant, about 3 minutes.
Serve the cooked rice topped with the stir-fried shrimp and vegetables, arranging for a colorful presentation.
Drizzle generous spoonfuls of spicy mayo over the top, adding a creamy, spicy contrast to the textures below.
Enjoy your vibrant, flavorful rice bowl, with crispy, tender, and creamy textures all in one bite.
