Prepare all of the ingredients and set aside.
Heat the oil in a wok or other large heavy skillet; when hot add the rice, breaking it apart with your fingers, along with the minced ginger and sliced white onion parts. Add about 1 tablespoon butter and stir it in. Cook, stirring occasionally for about 3 minutes, or until the fragrant.
Make a well in the center of the pan, add 1 teaspoon butter along with the eggs and scramble them until set, then mix them into the rice, combining them well.
Add the curry powder over the top, then shake about a tablespoon of the soy sauce over; stir into the rice and egg mixture.
Stir in the shrimp and squid (if using), along with another tablespoon or so of butter, stir-fry for about 2 - 3 minutes or until the shrimps just begin to turn pink and the squid is becoming opaque, add the peas, large pieces of green onion, along with the steak (if using raw steak add it with the shrimp and squid) and stir to combine well. Cook for 2 - 3 minutes. Taste and adjust, adding more curry or soy as needed. Season the scallop with a bit of salt and pepper then lay them over the top, cover briefly, about 2 minutes -uncover. (The scallop should be just opaque but still slightly raw.) Sprinkle with the small green onion tops and serve.