Whisk together mayonnaise, ketchup, and half the garlic powder to create the creamy sauce. Set aside in the refrigerator.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.

In the same skillet, melt 1 tbsp of butter. Add zucchini, carrots, and onions. Stir-fry for 5 minutes until tender-crisp. Remove and set aside with the shrimp.

Melt the remaining 1 tbsp of butter in the skillet. Add the day-old rice and peas, breaking up any clumps. Pour in the soy sauce and remaining garlic powder, stirring continuously for 3 minutes.

Divide the fried rice into bowls, top with the cooked vegetables and shrimp, and drizzle generously with the prepared creamy sauce.