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1. Melt the butter in a casserole in the microwave oven. Mix in the curry powder. Stir in the rice and coat well with the mixture.
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2. Cook, uncovered, until lightly toasted, stirring often. Stir in the onion and celery and then, very gradually, the broth.
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3. Cook, covered, in the microwave oven until the rice is tender and the liquid is absorbed. Stir in the shrimp and bits of meat.
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4. Reheat in the microwave oven. Serve topped with either a slice of the cucumber or a fried egg.
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5. To "fry" an egg in the microwave oven, use either a browning tray or a little butter and a custard cup.
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6. Eggs are tricky in microwave ovens; unless you have a slow cooking setting, conventional cooking is preferred.
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