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Marinate the shrimp in the light and dark soy sauce, black pepper, garlic powder, onion powder, and chili flakes for 30 minutes.
Make the yum yum sauce by mixing the light mayo, ketchup, sriracha, rice vinegar, paprika, and ginger powder.
In a large pan or wok, cook the marinated shrimp in the 15g of light butter until cooked through.
Add the chopped garlic, green onion, frozen carrots, and frozen peas to the pan and sauté for a few minutes.
Push the vegetables to the side and scramble the 4 eggs in the pan.
Add the day-old cooked white rice, 15ml soy sauce, and 30g oyster sauce to the pan and mix everything together.
Add the remaining 15g of light butter and stir to combine.
Serve the fried rice hot, garnished with green onions, and with the yum yum sauce on the side.