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Break up the clumpy rice before starting.
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Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
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Add the rice stir vigorously for about 2-3 minutes adding Maggie liquid and a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth.
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Heat 1teaspoon oil in the wok; add shrimp, lightly seasoned with salt. Sauté until just cooked through. Remove add to the fried rice.
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Next add another tablespoon of oil, let it heat up, then add the liver or beef lightly season with salt and pepper , quickly stir fry for about a 2 minutes. Remove and add to the rice. Quickly wipe the wok or skillet with a clean paper towel or cloth.
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Then add a tablespoon of oil into the wok, followed by onions, thyme, garlic ,peas, carrots, pepper sauce,white pepper, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes.
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Finally return the combination of rice, liver, and shrimp to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary.
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Garnish with chopped scallion and serve
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