In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into 1-inch pieces, if necessary. In a small bowl, combine cornstarch and ⅓ cup hot water (⅔ cup for 4 servings); stir in chili sauce and soy sauce.

Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and let steam for 3-5 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside.

Rinse shrimp, then pat dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add shrimp and cook, stirring occasionally, 3-4 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) and ginger; cook until ginger is fragrant and shrimp is cooked through, 1 minute more.

Add chili sauce mixture to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. Stir in broccoli until coated. Remove from heat.

Fluff rice with a fork and season with salt. Divide between bowls and top with stir-fry. Sprinkle with sesame seeds to taste. Serve.