Start by rinsing the jasmine rice under cold water until the water runs clear.

In a large pot, heat the vegetable oil over medium heat.

Add the diced chicken, season with salt and pepper, and sauté until browned, about 5-7 minutes.

Once the chicken is cooked, stir in the rinsed rice.

Add the chicken broth and bring the mixture to a boil.

Stir in the soy sauce and garlic powder.

Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.

After 15 minutes, remove the pot from heat and stir in the chopped scallions.

Let the rice sit for a few minutes before fluffing it with a fork.