In a large pot, add the rinsed basmati rice, stock, rice wine vinegar, oyster sauce, soy sauce, sriracha, sesame oil, garlic, and the whites of the green onions. Stir everything together.
Bring the mixture to a boil over medium-high heat.
Once the mixture reaches a boil, place the chicken thighs on top of the rice mixture.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is cooked and the chicken is tender.
Remove the pot from heat and let it stand for 5 minutes.
Fluff the rice with a fork, top with sliced green onions, and drizzle with chilli oil if desired.
Serve the garlic soy chicken and rice hot with fried eggs, if you like. Enjoy!
