Cook the rice according the package instructions.
Meanwhile, fill a medium pot one-third of the way with waterand bring to a boil. Top with a colander or steamer basket and once boiling,add the string beans and cook until fork tender. Set aside.
Meanwhile, prepare the sauce. In a small bowl, whisktogether the sesame oil, rice vinegar, soy sauce, sriracha, and remaininggarlic and ginger. Separately, whisk together 1 teaspoon of water with thearrowroot powder to make a slurry. Pour into the sauce and whisk to combine.Set aside.
While vegetables and rice cook, in a large skillet overmedium-high heat, heat the olive oil. Once oil is shimmering, add the shrimp,half of the garlic and half of the ginger, and season with salt and pepper.Cook the shrimp for 2 minutes, flip, and cook another 2 minutes or untilC-shaped and opaque. Add the cooked string beans and toss. Pour over theprepared sauce and let cook until sauce is thickened, about 2 more minutes.
Divide the cooked rice into bowls and top with the shrimp and string bean mixture. Garnish with sesame seeds and serve.