For rice patties, spread rice into a greased 8x4x2-inch loaf pan. Turn out onto a baking sheet. Bake, uncovered, in a 300 degree F oven for 1-1/2 to 2 hours or until dry. Cool rice and break into 2-inch pieces. Set aside. Thaw shrimp, if frozen. For sauce, in a medium mixing bowl combine the soy sauce, cornstarch, vinegar, sugar, chicken bouillon granules, and 1 cup water. Set aside.
In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil to 365 degree F. Fry rice patties, a few at a time, for 40 to 60 seconds or until light brown and crisp, turning once. Drain on paper towels. Place on a heatproof platter. Keep warm in a 300 degree F oven while preparing shrimp mixture.
Pour 1 tablespoon 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 until crisp-tender. Remove. Add carrots; stir-fry 3 minutes. Add fresh or thawed pea pods; stir-fry about 1 minute or until crisp-tender. Remove. Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Push shrimp from the center. Stir sauce. Add the sauce to the center of the skillet. Cook and stir until 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. Makes 4 servings.