Clean and cut up the vegetables and the liver.
Rinse the rice with cold water until the water runs clear.
Place a saucepan or pot over a medium-high heat. Add the rice and broth or water whichever one you're using. Sprinkle curry over it or just boil until the rice is cooked but still firm. Make sure you cover the pot tightly. Cook for about 15-20 minutes.
Place another saucepan over a high heat and add olive oil, you can use more oil but make sure you don't soak your rice in oil. Add chopped onions, curry, thyme, white pepper. Saute until translucent, make sure you stir as you go.
Add the peppers and cook for about one minute.
Add the vegetables, bay leaves, and the knorr and salt when you're adding seasoning keep it in mind not to add too much if you're using chicken broth.
Mix thoroughly and cook for about two minutes. Add the diced liver and stir.
Check your rice it should be cooked but still firm. If you think the rice is not cooked enough don't worry. Don't add any liquid, all you need is the steam.
Reduce the heat to low, and add the vegetable mixture to the onion mixture.
Combine the vegetables and cook for a couple of minutes until the vegetables are done.
Add the vegetable mixture and the rice gently in batches.
Check the seasoning, readjust if necessary.
Cover and let the fried rice simmer. If the rice is not cooked to your preference make sure you cover tightly and reduce the heat and leave the rice. It is okay for the rice to burn lightly.
If you would like more onions, slice some and combine. When the rice is all cooked, remove the bay leaves, turn off the heat.
TIP: I would say you should add the rice to the vegetables because after I added the vegetables to rice there are some seasoning left in the pot, so I had to pour the rice back into the vegetable mixture pot.