Preheat oven to 300°. Thaw shrimp, if frozen. For rice patties, spread rice into a greased 8x4x2-inch loaf pan and pat down. Turn out onto a baking sheet and bake, uncovered, in a oven for 1-1/2 to 2 hours or till dry. Cool rice and break into 2-inch pieces. Set aside.

For sauce: In a medium mixing bowl combine the soy sauce, cornstarch, vinegar, sugar, chicken bouillon granules, and 1 cup water. Mix and set aside.

In a wok or 3 -quart saucepan heat 1-1/2 to 2 inches of cooking oil to 365°. Fry rice patties, a few at a time, for 40 to 60 seconds or till light brown and crisp, turning once. Drain on paper towels. Place on a heatproof platter. Keep warm in a 300° oven while preparing shrimp mixture.

Pour 1 tbsp cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper and onions; stir-fry about 1-1/2 minutes or till crisp-tender. Remove. Add carrots; stir-fry 3 minutes. Add fresh or thawed pea pods; stir-fry about 1 minute or till crisp-tender. Remove. Add shrimp. Stir-fry for 2 to 3 minutes or till shrimp turn pink. Push shrimp from the center. Stir sauce. Add the sauce to the center of the skillet. Cook and stir till thickened and bubbly. Return vegetables to the skillet. Stir all ingredients to coat with sauce. To serve, arrange the fried rice patties on 4 serving plates. Spoon hot shrimp mixture atop.