Start by making your yum yum sauce! In a bowl, mix together mayo, ketchup, garlic powder, paprika, and hot sauce if you're feeling adventurous. Once mixed, pop it in the fridge until you’re ready to serve.

Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add your shrimp to the pan and cook them for about one minute on each side until they turn pink and opaque. Pour in 2 tablespoons of soy sauce during cooking; remove them from the skillet and set aside.

Wipe down your skillet with a paper towel before adding another tablespoon of butter. Toss in chopped onion and sliced zucchini; sauté for about 4–5 minutes until tender. Add another 2 tablespoons of soy sauce while cooking.

In the now-empty skillet, melt one last tablespoon of butter over medium heat. Crack an egg into the pan and scramble until fully cooked. Add in your cooled rice along with the unthawed frozen peas and carrots; stir well! Drizzle in another 2 tablespoons of soy sauce and stir-fry until heated through.

Layer your fried rice mixture into bowls, followed by sautéed vegetables on top, and finish with shrimp. Drizzle generously with your homemade yum yum sauce.