Chicken Liver Fried Rice with Vegetables

Place the chicken livers, water, and pepper sauce in a wok or large deep skillet. Bring to a boil, then simmer for 3 to 5 minutes until the livers are firm and cooked through with no pink remaining. Remove the livers with a slotted spoon and set aside, reserving the cooking liquid.

Return the broth to a boil and stir in the rice. Cover, turn off the heat, and let the rice stand for about 1 hour, or until the liquid is absorbed and the rice is tender. Let the rice cool slightly, then fluff with a fork so the grains separate easily.

Thinly slice or finely dice the white onion, green onion, carrot, tomato, celery, zucchini, and garlic. Heat the oil in the wok over medium-high heat. Cook the garlic and white onion first until softened and fragrant, then add the remaining vegetables and stir-fry for 3 to 5 minutes.