This light and easy family-friendly Asian dish works in miso, a probiotic, and broccoli, a prebiotic.
Combine rice, 1 1/2 cups of the water, and 1/4 tsp. of the salt in a heavy-bottomed medium saucepan; bring to a boil over medium-high. Reduce heat to low; cover. Simmer until liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, until rice is tender, 10 minutes. Fluff with a fork.
While rice cooks, whisk together vinegar, miso, sesame oil, honey, and 2 Tbs. of the canola oil in a bowl until smooth; set aside. Thinly slice white and light-green parts of green onions to equal about 1/3 cup; set aside. Thinly slice dark-green parts of green onions; reserve for garnish.
Heat 1 Tbs. of the canola oil in a large nonstick skillet over medium-high. Add broccoli; cook, covered, stirring often, until bright green, about 6 minutes. Add remaining 3 Tbs. water; cover and cook, undisturbed, until crisp-tender, about 3 minutes. Transfer broccoli to a bowl.
Add remaining 1 Tbs. canola oil to skillet; heat over medium-high. Add shrimp; cook, undisturbed, until vibrant pink on 1 side, about 2 minutes. Flip shrimp; add ginger and white and light-green parts of green onions. Cook, stirring occasionally, until shrimp are mostly opaque, about 1 minute. Stir in broccoli; cook, stirring constantly, until shrimp are just cooked through, about 1 minute. Stir in remaining 1/4 tsp. salt. Serve mixture over rice, drizzle with miso dressing, and top with reserved green onions.