Chicken Liver Fried Rice with Peas

1.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2.Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 2-3 minutes.

3.Increase the heat to high and add the cleaned chicken livers to the skillet. Stir-fry for about 4-5 minutes until they are browned on the outside and slightly pink in the center. Season with salt and pepper.

4.Push the chicken livers to one side of the skillet and add the remaining tablespoon of vegetable oil. Pour the beaten eggs into the empty side of the skillet and scramble until just set, about 1-2 minutes.

5.Add the cold cooked rice to the skillet, breaking up any clumps. Stir everything together to combine.

6.Add the frozen peas, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for another 3-4 minutes until the peas are heated through and the rice is evenly coated with the sauces. Adjust seasoning with salt and pepper to taste.

7.Remove from heat and garnish with sliced green onions before serving.