In a medium pot, place 3 cups of water and 1 and ¼ teaspoons of salt. Bring the water to a boil, then add 2 cups of Mahatma Jasmine Rice. Bring the water back to a boil then turn the heat to low, cover the pot and let it simmer for 15 minutes. Remove the cover and fluff the rice with a fork.
While the rice is cooking, heat a large pan over medium high. Add the broccoli to the pan along with 2 tablespoons of water; cook for 3-5 minutes or until broccoli is tender.
Season the broccoli with salt and pepper to taste and then remove it from the pan and set aside.
Wipe out the pan with a paper towel and return it to medium high heat. Add the 2 teaspoons of vegetable oil; after the oil is hot add the shrimp in a single layer and season to taste with salt and pepper.
Cook the shrimp for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy.
Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan. Boil for 1-2 minutes or until sauce has thickened. Pour the sauce over the shrimp and broccoli and cover with foil to keep warm.
To make the fried rice heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute - be careful to not let the garlic burn. Add the rice, sesame oil and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
To serve: place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions and 2 teaspoons of sesame seeds. Serve immediately.