Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with water or low-sodium chicken broth. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover with a lid, and let it simmer for 15-20 minutes or until the water is absorbed. Let sit covered for an additional 5 minutes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.

Add chopped red bell pepper and snap peas to the skillet. Stir-fry for about 3-4 minutes until just tender but still crisp.

Add the large shrimp to the skillet and cook for about 3-4 minutes until they turn pink and opaque.

Fold in corn kernels and heat through for another 2 minutes.

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

Assemble the bowls with a scoop of jasmine rice topped with the shrimp and vegetable mixture. Garnish with green onions, sesame seeds, and cilantro.

Serve warm, enjoy immediately or store leftovers for meal prep.