Wash the peeled shrimp under water and pat dry.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Add the shrimp and baby scallops, cooking until the shrimp change color. Add the ready-made curry and heat through.

Spread the remaining salad oil (1/2 tbsp) thinly in a heatproof container using a paper towel. Add 1/4 of the rice, top with 1/4 of the curry, create a small indentation in the center, and place one egg on top. Sprinkle 1/4 of the pizza cheese over it. Repeat to make 4 servings.