Season the lamb chops with salt, pepper, garlic powder, onion powder, and paprika on both sides. Let them marinate for about 30 minutes to enhance the flavor.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb chops and cook for about 3-4 minutes on each side for medium-rare, or longer if desired. Remove from the skillet and let rest.

In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp from the skillet and set aside.

In the same skillet, crack the egg and scramble it until fully cooked.

Add the cooked rice and mixed vegetables to the skillet. Stir well to combine, then add the spicy chili oil and soy sauce. Mix thoroughly and cook for an additional 3-4 minutes until everything is heated through.

Return the cooked shrimp to the skillet and stir to combine. Cook for another minute, allowing the flavors to meld.

Serve the fried rice onto plates and top with the rested lamb chops. Garnish with chopped green onions and fresh cilantro.