Put a pan over the heat with salted water and bring to boil. Add the rice, stir with a fork and let it cook for 12 minutes.
In the meantime, peel the shrimps and remove the heads, shells and vein, leaving the tails.
Season the shrimps with the soy sauce and a drizzle of chilly.
Wash, dry and slice the spring onions or the leek, wash and dry again. Press the garlic clove with your hand.
Peel the carrot and grate it in sticks.
Pour a little cooking oil in the wok and let it heat.
Add the presses garlic cloves and when they turn brown but not burned add the shrimps and let them fry in strong heat, always stirring.
Add the vegetables and the fried onion and sauté for 2-3 minutes. Drain the rice, wash under running water, drain it again and add to the shrimps.
Stir the fish sauce with the ketchup and the sugar.
Pour over the rice and stir well with a spatula. Rectify the salt, if necessary.