1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 2 to 3 minutes.

2. In a medium saucepan, combine the rinsed rice and water or chicken broth. Bring to a boil over medium-high heat.

3. Once boiling, reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the liquid is absorbed.

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

5. In a large skillet or wok, heat the olive oil over medium-high heat.

6. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.

7. Add the diced red bell pepper and snap peas. Stir-fry for 3 to 4 minutes until slightly tender.

8. Add the shrimp and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque.

9. Stir in the corn kernels and cook for about 2 minutes until heated through.

10. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and chili paste if using.

11. Pour the sauce over the shrimp and vegetables and toss to coat. Cook for 1 to 2 more minutes.

12. Season with salt and pepper to taste.

13. To assemble, divide the jasmine rice among bowls and top with the shrimp and vegetable mixture.

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