Par boil the rice and rinse cold then pour in a sieve and set aside
parboil the beef with seasoning salt, garlic, ginger and onions; use the same seasoning for the liver; once it's cooked, fry the beef and liver and set aside

Pour the chicken stock into a pot and add the par boiled rice. Add the curry powder and cover to cook until dried up

Place a large pan on the heat and add little vegetable oil and pour in some part of the vegetables and then fry for 30 seconds

Then add part of the rice and fry together with the vegetables and fried liver.

Continue frying step until you have exhausted all batches of rice and vegetables; then finally add the spring onions stir and turn off heat

Serve