Preheat a large skillet or wok over medium-high heat.

Add 1/2 Tablespoon butter to the pan.

Add the shrimp, salt and pepper generously, and cook until the shrimp is cooked through, about 3-4 minutes. The cooking time will vary based on the size of shrimp you use but if you use large shrimp then it should cook through in about 3-4 minutes. Jumbo shrimp will cook in about 4-6 minutes.

Put the cooked shrimp on a clean plate, and set aside.

Add a tablespoon of butter to the pan.

Cook the onions, carrots and peas until tender, about 4 minutes.

Add the garlic and cook for one more minute.

Push the veggies aside, and scramble the eggs on the empty side of the pan.

Stir everything together, and add the last 1/2 tablespoon butter to the pan.

Add the rice, green onions, soy sauce and shrimp and combine.

Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.

Stir everything up, and allow the rice to sort of crisp up again.

Turn off the heat, and add the sesame oil.

Stir to combine.

Serve immediately.