Bring the rice and chicken broth to a boil in a saucepan. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is done and the moisture is absorbed. Fluff the rice with a fork and spread the rice out on a baking sheet. Let it cool and then transfer it to the refrigerator to sit overnight, uncovered. The next day, break up the rice with your fingers to separate the grains.

Heat the oil in wok or heavy skillet over high heat until hot. Add the onions and stir-fry for 1 minute. Add the garlic and stir-fry for another 30 seconds. Add chicken and stir-fry until cooked, about 3-4 minutes. Add the shrimp, red chiles, and salt and stir-fry for another 3 minutes, or until shrimp are cooked. Be careful not to overcook the shrimp or they will be tough. Add the cold rice, 1/4 cup chicken broth, 3 tablespoons of ketjap manis, and fish sauce. Continue to toss until the rice is heated through. Add more ketjap manis according to to taste. Add the green onions and toss to combine. Serve immediately with a fried egg placed on top of each serving (optional).