Kung Pao Prawns (Shrimp)

2 cups long-grain white rice
1 tablespoon vegetable oil
2 lbs medium prawns, peeled and deveined
2 garlic cloves, minced
3 small dried red chilies, such as arbol
1 -2 teaspoon chili oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon distilled white vinegar
1/2 cup dried roasted peanuts
1 medium carrot, peeled and thinly sliced on the diagonal
1 stalk celery, thinly sliced on the diagonal
1/2 cup chicken broth
1 teaspoon cornstarch
2 teaspoons sesame oil
salt
3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish

1 Cook the rice according to the package directions and keep warm.
2 Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
3 Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
4 Garnish with the green onions and serve with rice.