Heat a pan and add oil. Sauté garlic until fragrant, then add shrimp and stir-fry briefly until just cooked. Remove and set aside.

Crack the eggs into the pan. Once they start to set, scramble them and add the cooked rice. Stir-fry over high heat until the rice is well mixed and heated through. Add carrots and a pinch of salt.

Season with soy sauce, seasoning powder, sugar, and butter. Stir well and add the shrimp back into the pan.

Add the green onions, turn off the heat, and serve.