• To prepare the fried rice, wash all the vegetables. The carrots should be scraped and chopped into small cubes. Chop one onion and the spring onions. Set each of these apart.
• Cook the liver and chop into small pieces. You can cook the liver alongside the chicken to save time.
• Parboil the rice and cook for 15 minutes then drain using a colander.

Prepare the chicken stock:

• Put the chicken into a large pot, and add chopped onions, thyme, curry powder, garlic (chopped), and one chicken stock cube.

  Cook for 20 minutes then remove the chicken and drain the chicken stock. The chicken stock is essential to add that chicken taste to the fried rice. However, if you do not have chicken, you can make your own stock by cooking chicken condiment spice, salt, and stock cubes for 10 minutes.

  Or better still, and saving time, use a canned chicken stock. However, nothing beats a delicious, fresh chicken stock.

Prepare the rice:

• Put the parboiled rice into a clean pot, pour in the chicken stock, and add a cup of water. If 1 cup is not sufficient, add another. However, the water should be at the same level as the rice, or slightly lower. This will prevent the rice becoming overcooked and will ensure all the water is absorbed.
• Add some margarine or butter to the pot, and add the curry powder, thyme, pork sausage, chopped liver, and extra chopped garlic to the mixture. Stir and simmer for 10 minutes.
• In a separate saucepan, add all your vegetables (both fresh and canned), a tablespoon of butter, one chicken stock cube, and a teaspoon of salt to taste. Stir fry for 2-3 minutes.
• Pour the stir-fried veggies into the pot containing the rice and stir thoroughly. Cook for another 1 minute over low heat.
• The rice ought to be cooked just right once the water is absorbed. The ideal fried rice has separate grains that are firm and bite-resistant.
• Deep fry the drumsticks in hot oil for 15 minutes till golden-brown.