Defrost the frozen shrimp in water, remove veins, and chop them.

Wash and finely dice the carrot and onion.

Heat a pot and add 1 tbsp of sesame oil.

Sauté the diced onion and carrot until softened.

Add the chopped shrimp and continue sautéing.

Add the cooked rice to the pot.

Pour in 200ml of water or broth and bring to a boil.

Stir continuously to prevent sticking and ensure even cooking.

Add 0.5 tbsp of fish sauce and 0.5 tbsp of soy sauce if desired.