Place the rice and 2 cups of water into an Instant Pot. Set the timer for 20 minutes, high pressure. Do an instant release when the rice is done.

While the rice is cooking, dice the peppers and the bok choy. Chope the ginger finely.

Heat a cast iron skillet on the stove over medium heat. When the pan is hot, add a small amount of oil. When the oil is shimmering, add the ginger and garlic and cook for 5 minutes. Then add the peppers and bok choy, and cook for another 10 minutes.

5 minutes before the rice is done, heat up another cast iron skillet over medium heat. When hot, add a small amount of oil. When the oil is shimmering, add the plant-based shrimp. Cook until brown and crispy on one side, about 2 minutes. Turn and crisp the other side.

Serve the plant-based shrimp on to of the rice.