Pineapple Fried rice and chicken

Parboil rice, drain, and set aside. Add chicken stock and 2-3 cups of water to a pot, add all ingredients except vegetables, bring to boil Now, add rice and reduce the flame to low/medium. Once it boils, taste to adjust with fried rice seasoning, curry powder, and Onga Classic Seasoning, a little of each. Stir lightly from the top. when taste is ok, let it cook, till it gets done or water tries up When it’s dry and not yet soft, reduce the flame to low, cover it with the shiny part of the foil paper, and cover it with the lid. This is to make steam soften the rice without being soggy. it will take at most 15 minutes, depending on the type of rice used When soft or done, add pineapple juice, mix well, cook for 30 seconds, remove from heat, uncover it for 10 minutes to release steam and make the rice firm and not soggy In a wok or big saucepan (you can use a big pot), heat up oil, add diced liver when oil hot on med heat, drizzle lil fried rice seasoning, stir well after each addition, reduce heat to low, add carrot and green beans, drizzle lil seasoning, stir well, add lil spring onions and green peas, repeat process, once carrot become tender, add seasoned cooked rice and mix well with a wooden spatula After 1 minute, add remaining spring onions and bell pepper, mix well, cook on low heat 1-2 minutes Remove from heat Plate & enjoy with chicken.