In a large stock pot, coat the bottom with olive oil over medium heat. Once the oil is heated, add the onions, ginger, and garlic. Cook until the onions are translucent for 5 minutes, stirring occasionally.
Add the cooked shredded chicken, fish sauce, lemon juice, and pepper to taste. Mix to combine for 3 minutes.
Add the uncooked rice and stir to combine. Cook for another 3 minutes until the rice starts to lightly brown. Add the chicken broth and bring to a boil. Stir occasionally.
Cover the stock pot and adjust to medium-low heat. Simmer for 10 minutes or until the arroz caldo has reached the desired thickness and the rice has softened. Season with additional pepper or fish sauce to taste.
Add the toppings when serving. Enjoy!