Combine the cooked rice and leftover curry in a microwave-safe bowl. Mix well, then add the shredded cheese and mix again.

Microwave on high (600W) for about 2 minutes. Stir to make sure the cheese is melted, then use a rice paddle to divide the mixture roughly in half.

Mix all the curry sauce ingredients together. Microwave on high (600W) for 40–50 seconds, heating in intervals and stirring until the sauce thickens.

In a separate bowl, whisk together half of the eggs, milk, cream, and a pinch of salt and pepper.

Heat a frying pan and add half the olive oil and half the butter.

*Be careful not to let the butter burn.*

Pour the egg mixture into the pan, swirling to coat the bottom. Stir gently with a spatula.

*Start on medium heat, then quickly reduce to low.*

When the eggs are just set but still soft, add half of the rice mixture.

Fold the egg over the rice from the far side, shaping it with a spatula.

*Repeat to make the second omurice.*

Transfer to a plate and shape as desired. Pour the curry sauce over the top.

Enjoy your cheesy curry omurice with melty cheese!