Pour the reserved chicken stock into a large pot and bring to a boil. Add your parboiled rice. The stock should be at the same level as the rice, so that when it dries up completely the rice will be done. Note: Add water if the stock wont be enough to cook the rice.
Add your seasoning cubes, curry powder, and salt to taste. Leave it to cook on medium heat until it is done.
In a saucepan heat up oil, add the onions, carrots, peas, green bell pepper and diced liver, little salt to taste…. Stir fry for 1 to 2 minutes and pour into a bowl.
The rice will be fried in small batches. Divide the stir-fried vegetables into equal portions. The size of your saucepan will determine the number of portions.
Pour a portion of stir-fried mix into the frying pan; add the rice and stir-fry for 2-3 minutes.
Repeat this process for the remaining rice and veggie mix.