Open the cup ramen lid then transfer the noodles and seasoning powder into a large plastic bag, like Ziploc. Using a rolling pin, mallet, or wooden spatula, crush the instant noodles into small pieces.
Heat a pan over medium heat. Add 1 tablespoon oil and crushed instant noodles. Toast the noodles until light brown, about 2 to 3 minutes. Remove from the heat and set aside for later.
In the same pan, heat 2 tablespoons oil over medium heat. Add white part of the scallions and garlic then saute until fragrant, about 1 minute.
Add rice and break the rice apart using a spatula. Add corn and soy sauce then toss to mix well.
Reserve 2 tablespoons of the toasted instant noodles for garnish then add the remaining noodles into the pan. Mix until well combined.
Push the rice to one side of the pan then add 1 tablespoon of oil to other side. Add the whisked eggs and scramble until cooked through. Then mix the eggs into the fried rice.
To the empty ramen cup, add the reserved toasted instant noodles, fried shallots, and sesame seeds.
Pack the fried rice into the cup making sure to press the rice down.
To serve, flip the cup ramen into a serving plate or bowl. Enjoy!