Sesame shrimp and asparagus stir-fry

1 cup long-grain white rice
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon grated peeled fresh ginger
1 tablespoon sesame seeds
2 teaspoons vegetable oil
1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
1 pint cherry tomatoes
1 pound cooked and cleaned large shrimp
1 teaspoon Asian sesame oil
Time: 20 min

1. Prepare rice.
2. Meanwhile, in cup, stir together soy sauce, rice vinegar, and ginger; set aside.
3. In nonstick 12-inch skillet over medium-high heat, toast sesame seeds about 4 minutes or until golden. Transfer to small bowl.
4. In same skillet, heat vegetable oil over medium-high heat until hot. Add asparagus and cook 5 minutes or until tender-crisp, stirring frequently. Add tomatoes and cook 2 minutes, stirring frequently. Stir soy-sauce mixture and shrimp into asparagus mixture; cook 1 minute to heat through. Remove skillet from heat; stir in sesame oil.
5. To serve, spoon rice onto 4 dinner plates; top with shrimp mixture and sprinkle with sesame seeds.