Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear. Set aside.

In a medium saucepan, combine the rinsed jasmine rice with water or chicken broth. Bring to a boil, then reduce to low and cover. Simmer for 15-20 minutes.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.

Add diced red bell pepper and snap peas. Stir-fry for 3-4 minutes.

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

Stir in corn kernels and heat through for 2 minutes.

Whisk together soy sauce, sesame oil, rice vinegar, and chili paste. Pour over the shrimp and vegetables, cooking for another 1-2 minutes.

Scoop fluffy rice into bowls and top with shrimp and vegetables.

Garnish with green onions, sesame seeds, and fresh cilantro. Serve warm.