Mix the eggs, milk, and a pinch of salt and pepper in a bowl to create the egg mixture.

Place the instant curry in a microwave-safe container, cover loosely with plastic wrap, and heat in a 600W microwave for 1 minute.

Serve warm cooked rice in a bowl.

Heat half the butter (10g) in a frying pan over medium heat. Once melted, pour in half of the egg mixture and cook while stirring until it reaches a soft, half-cooked consistency.

Transfer the cooked eggs onto plastic wrap, place 2 slices of melting cheese and 90g of the warmed curry on top, and wrap it into a ball. Let it sit for 1 minute to allow the residual heat to seal the egg.