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Preheat the oven to 425F and line a sheet pan with parchment paper.
Spread the rice in an even layer and top evenly with the Napa cabbage, carrot, scallions, shrimp, salt, pepper, soy sauce, and sesame seeds. Drizzle the sesame oil over the top, making sure to get some around the edges of the rice for extra crispiness.
In a small bowl, combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice.
Use two spoons to make two small wells in the rice, then crack one egg into each well.
Bake for 18-20 mins, until the shrimp is opaque white and pink, the rice is crisp at the edges, and the eggs are cooked through. Slice the eggs into small pieces with two knives, then toss everything on the sheet pan to combine. Serve and enjoy!