Wash rice thoroughly several times until water of clear and set aside in a strainer

Prepare your vegetables by dicing, slicing etc as needed

In a pot with about 6 cups of water ± broth, add curry, (or Turmeric) thyme, and salt on heat. Add strained rice. (Add green peas and red kidney beans now if you're using soaked raw ones, not canned). Allow to cook until almost done. Fluff your rice and set aside to cool.

Cold rice is better for mixing

In a pot, pan or wok, (big enough for your rice,) vegetable oil over medium heat.

Sauté your onions until caramelized

Add Spring onions, green beans, carrot, sweet corn, and diced liver/ sausage, allow each vegetable to fry before adding the next.

Reduce heat to minimum, gradually introduce cooked rice into fried vegetables and stir to combine.

Continue process until rice is well combined with vegetables. Cover and allow to simmer further, so that rice is tender.

Add ground crayfish to enhance flavour and stir.

Not all vegetables are required. Recipe can be adjusted such that ratio of vegetables available to rice is about 3:4. Or use your discretion.