Follow Step 2 of the Sweet and Saucy Shrimp recipe to prepare the shrimp. In a large skillet, heat 1 tablespoon oil over medium heat until hot but not smoking. Add the garlic and cook until softened but not brown, about 3 minutes. Stir in the scallions, fish sauce and reserved rice; transfer to a bowl and let cool.
Just before serving, preheat the oven to 250 degrees . Stir the eggs into the rice mixture. In a large skillet, heat about 1 teaspoon oil over medium-high heat until hot but not smoking. Scoop one-quarter of the rice-egg mixture into the pan and, using a spatula, pat it down to form a 6-inch pancake. Cook, flipping once, until golden, about 5 minutes on each side; keep warm in the oven. Repeat with the remaining mixture to make 3 more pancakes. Serve the Sweet and Saucy Shrimp over the rice cakes.