Heat 1 tbsp of sesame oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink, about 3 minutes. Remove shrimp and set aside.

In the same pan, melt 1 tbsp of garlic butter. Add diced carrots and cook until softened, about 4 minutes. Push carrots to the side, crack in the eggs, and scramble until fully cooked.

Add the chilled cooked rice, remaining garlic butter, soy sauce, and cooked shrimp back into the wok. Stir-fry for 5 minutes, ensuring everything is well combined and heated through. Garnish with green onions before serving.