Let the rice cool completely and dry out in the fridge for an hour or so.
Dice the clean and dice the onion, carrots and celery. A medium dice works well.
In a large wok pan or frying pan, add the vegetable oil and let it heat over medium to medium-high heat until you can see the ripples. Add the onion to the pan and let it cook until it becomes translucent.
Add the carrots and celery to the wok and stir to coat all of the veggies with the oil. If they seem a little dry, drizzle a bit more oil over them.
Pour in the chicken broth and cook until almost all of the water has reduced down.
Next, grate the ginger and add it to a small bowl with the onion powder, garlic powder, salt, chili paste, soy sauce and sriracha. Mix well and set aside.
In a separate frying pan, drizzle a bit of the olive oil into it and add let it heat over medium heat. Add the shrimp to the pan and add salt and pepper to taste. Remove them once they have lightly crisped up. Remove them from the pan and set aside.
In the same small frying pan scramble the eggs. Add them to the wok and stir completely.
Add the chilled rice to the wok. Drizzle the chili sauce mix over the rice and add the green onions and shrimp.
Mix all of the contents together until well combined. Let it cook for another five to six minutes so that the rice can crisp up a bit.
Garnish with fresh green onions, peanuts or cashews. Serve immediately.