Prepare shrimp, and chop vegetables accordingly.

In a non-stick frying pan, heat oil and 1/2-1 Tbsp butter at medium heat. Add onion and carrot, and cook until onion turns translucent, about 2-3 minutes. Add shrimp and cook for a minute. Add Steamed Rice, and cook and stir for a couple of minutes.

Sprinkle chicken bouillon over the rice and stir. Taste and add salt and pepper if needed. Stir in another 1/2-1 Tbsp butter and coat the rice with it. Finally add frozen peas and cook for a minute.