Sauté the onions lightly, and then brown the meat, breaking the mince apart into small pieces.
Add the rice, and toss it with the meat, until the rice is well coated with the oil and slightly translucent.
Add the chicken broth or water. You can add more water if you want a more watery arroz caldo.
Add the ginger, garlic, soy sauce, fish sauce to the broth and mix. Season with some salt and pepper.
Bring to a boil, then turn down to a simmer, stirring every 10-15 minutes just so the rice doesn't stick to the bottom.
Cook for 1-3 hours, on low heat.
Serve in bowls, with toppings if desired (chopped green onions, crispy toasted garlic, fried tofu, or chopped bird chilles are some examples) and enjoy!