Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead of using just-cooked rice, which results in a softer, moisture texture in the finished dish, we start with plain cooked rice that’s been chilled so the grains “fry” up light and fluffy. Fragrant basmati is especially good, but any type of long-grain white rice works.