In a small pot, add 4 cups of water, 1 tbs of salt and bring to a boil. Thoroughly wash rice until the water runs clear. Add washed rice to the boiling water and bring back to a boil. Seal pot tightly with a cover, reduce heat to low and cook for 12-15 mins. Pour cooked rice onto a sheet pan and spread it out to cool. Can be done ahead of time.
If making sauce, mix all ingredients in a small bowl and set aside.
Season shrimp with 2 tbs green seasoning, 1 ½ tsp salt, 1 tsp black pepper and 1 tbs of minced garlic, 2 tsp of dark soy sauce, 2 tsp of sesame oil, 1 tsp of grated ginger and hot pepper, 1 tsp brown sugar. Mix to combine. Marinate for a minimum of 30 mins or overnight.
When ready to fry the rice, heat oil in a wide pan or skillet. Add shrimp and cook both sides until golden brown, in two batches. Remove to a plate. Do not place on a paper towel as you need those delicious sauces.
Wipe off pan, raise heat to high and add 4 more tbs oil to pan. Add ginger, garlic and a piece of pepper. Fry on medium heat until brown and remove from the pot.
Add onion, celery and cook for 1 minute.
Add 2 tbs green seasoning and sauce from shrimp, 2 tbs minced garlic and cook until moisture has evaporated. Raise heat to high, add remaining veggies, salt and cook for 2-3 minutes. Add rice and stir fry until crisp on the bottom, another 3 minutes.
Return shrimp to pot and mix to combine.
Add sauce mixture to taste, or only sesame oil and soy sauce.