Rinse the jasmine rice in cold water for 2-3 minutes until the water runs clear. Set aside.

In a saucepan, combine rice and 1.5 cups of broth or water, bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.

Turn off heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork.

Heat olive oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds.

Add red bell pepper and snap peas, stir frequently for 3-4 minutes until softened.

Add shrimp, cooking for 3-4 minutes until pink and opaque.

Stir in corn kernels, cooking for 2 minutes until heated through.

Whisk together soy sauce, sesame oil, rice vinegar, and chili paste in a small bowl. Pour over the shrimp and vegetables, stirring to combine.

Taste and season with salt and pepper as needed.

To serve, layer rice in bowls and top with shrimp and vegetable mixture. Garnish with green onions, cilantro, and sesame seeds.