This recipe starts with pre-cooked rice (insert URL link), making the overall process easier. If you don’t have
pre-cooked rice, you can check the method here. You can also use rice that has been left in the refrigerator for a
day. It’s very convenient and yields equally good results.Additionally, this pre-cooked rice was cooked in a flavorful broth to absorb more flavor. This is recommended, but if
you’re in a hurry, you can skip this step.Another key point for achieving good results when making this stir-fry is to let the freshly cooked rice (pre-cooked)
cool a bit before using it. The rice should be cool to the touch before adding it to the pan. If you don’t have
time, spread the rice out on a sheet pan to let the steam escape easily, or put the cooked rice in the refrigerator
for a few minutes.Finally, it’s important to wash the rice before cooking. This removes excess starch from the rice, preventing it from
clumping together.
Add the cooked rice and chicken broth to a medium-sized pot over medium heat and heat until the liquid is
absorbed.
Preheat the oil in a frying pan over medium-high heat, add the onions, and sauté for 1-2 minutes. Then add the
green onions, mixed vegetables, thyme, curry powder, salt, and bouillon cube.
Add the beef liver and rice, and stir-fry over high heat for about 3-5 minutes.
