Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the diced bell pepper and mixed vegetables, cooking for another 3-4 minutes until softened.

Add the garlic powder, ginger powder, curry powder, thyme, salt, and black pepper. Stir well to combine and cook for 1-2 minutes until fragrant.

Add the rinsed rice to the pot, stirring to coat the rice with the vegetable mixture.

Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

If using, fold in the cooked chicken, shrimp, or tofu during the last 5 minutes of cooking.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

Garnish with chopped green onions before serving.