Toast the rice

• Heat the oil in a pan and add the onions, garlic and curry powder.
• Add the rice and toast, stirring, until aromatic and coated.

Cook the rice in stock

• Pour in the chicken stock with the bay leaves and bouillon cube.
• Do not add too much water; keep the rice firm, then fluff it.

Fry the aromatics

• Heat oil in a hot pan and add the onions, pepper, garlic and the white ends of the spring onions.
• Stir fry until fragrant.

Add seasoning and vegetables

• Stir in the thyme and crumbled cube seasoning.
• Add the mixed vegetables, carrots and green beans.
• Add the fried liver and diced bell peppers.

Combine with the rice

• Mix the fried mixture with the rice and the shredded carrots and cabbage.
• Mix in batches until evenly combined.

Finish and serve

• Drizzle the sesame oil over the rice.
• Add the rest of the spring onions and mix properly.
• Adjust the taste with salt if needed, then serve.