If you have "yesterday's rice" available, you can use it. If not, then wash the rice, pour water, bring to a boil and cook over medium heat until half cooked.
Vegetables are washed and cleaned. We cut onions with arrows, pepper and carrots with straws, hot pepper with rings.
Pour oil into a hot frying pan, fry the onion until transparent over medium heat, with the lid open, stirring occasionally for about 2 minutes. Put the carrots, stir, and simmer for another 3 minutes.
Put the peppers and simmer for 5 minutes.
Wash the chicken liver, remove the veins, cut into small pieces.
In the pan, push the vegetables to the sides of the pan, add oil if necessary, increase the heat, put the liver in the middle.
Fry the liver until browned over medium heat for about 5 minutes.
Put the rice, pour the broth. Do not pour a lot of broth, vegetables and liver give their own liquid, I poured a lot of broth. Add soy sauce, pepper, and salt (to taste). Bring to a boil and cook over medium heat, with the lid closed for 10 minutes.
Put the chopped garlic, dill, green onions. Stir. Turning off the fire.
Let the dish brew with the lid closed for 10 minutes. Serve hot, sprinkled with green onions.