Sear the Shrimp: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and stir-fry for 2-3 minutes until they turn pink and slightly curled. Remove the shrimp from the wok and set aside on a plate.

Build the Aromatic Base: In the same wok, add the minced garlic and diced onions. Stir-fry for 1-2 minutes until fragrant and the onions become translucent.

Incorporate the Rice: Add the chilled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry vigorously for 2-3 minutes, ensuring each grain gets coated with the aromatic oil.

Add the Egg: Push the rice to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side, then crack in the egg. Let it set for 10-15 seconds, then gently scramble it. Once just set, mix it thoroughly into the rice.

Season and Add Vegetables: Add the diced carrot, soy sauce, sugar, salt, Rosdee seasoning powder, and white pepper. Toss everything together vigorously for 2-3 minutes until the carrot softens. Add the halved cherry tomatoes and give it a quick toss to warm them through.

Finish and Serve: Return the cooked shrimp to the wok along with the chopped green onions. Toss for 30-60 seconds until the shrimp are heated. Transfer to a plate and garnish with fresh cucumber slices and a lime wedge.