Remove the ghee from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice on an angle. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the sliced white bottoms of the scallions. Crack the eggs into a separate bowl; season with salt and pepper and beat until smooth. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. 

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared cabbage and carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the soy sauce (carefully, as the liquid may splatter) and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

In the same pan, heat the ghee on medium-high until melted. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Add the cooked vegetables and eggs, half the vinegar, and the remaining soy sauce. Stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, in a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked shrimp over the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!