After 30 minutes, drain the soaked rice out through a strainer.
Place the hydrated rice into a small pot. Then add 1.5 cups of water into the pot (if you're using more or less rice, just keep a 1:1 ratio).
Add the diced potatoes on top of the rice.
Place a lid on. Bring the pot to a boil on high heat. (Note: Don't take the lid off from here on out!)
Once it starts to boil, reduce to a medium heat -> and cook for 5 minutes. (Note: The pot may overflow - that's ok, completely normal)
After 5 minutes, reduce to a low heat -> and cook for 10 minutes.
After 10 minutes, take it off the heat -> and let it sit for 5 minutes in the residual heat.
After 5 minutes, the rice should be ready.
Scoop into a bowl. Sprinkle the diced asian chives over the rice. Then add a few scoops of the beef chili. Bon Appetit!
Optional: Fry-up an egg and eat it with your rice.