In a cold wok over medium heat add in oil. Allow it to heat for 1 minute then add in minced garlic. Stir continuously until it turns light golden, about 3 minutes. Strain into a glass jar reserving the infused oil and garlic chips for later.
In a bowl, season the shrimp with garlic powder, black pepper and soy sauce.
Heat a wok over medium heat and add the infused garlic oil. Once hot, add the white parts of the green onions and the shrimp. Cook the shrimp for about 2 minutes per side, then remove from the wok and set aside
Next, add in the diced carrots and the green parts of the green onions. Sauté for about 3 minutes, then stir in the day-old rice. Let the rice heat through for a few minutes to get that charred flavor, before adding chicken bouillon, black pepper, soy sauce, half of the fried garlic, and more green onions. Mix vigorously, then add the shrimp back in. Toss everything together until well combined.
Finish with the remaining fried garlic, green onions, a drizzle of sesame oil, and a splash of chili oil. Enjoy!
