Rinse the rice under cold water until the water runs clear. Place the rinsed rice in a bowl and cover it with water.

Allow the rice to soak for about 20 minutes, then drain the water.

Boil water, salt and oil in a large pot over high heat.

Add the soaked rice and cook until it's tender but still firm.

Drain the excess water from the rice and set it aside.

Heat olive oil in a large wok over medium-high heat.

Add the chopped garlic to the wok and sauté for a minute or until fragrant.

Add the sliced onions to the wok and cook until they turn translucent.

Add the diced carrots and cook for a few minutes or until slightly softened.

Next, add the cherry tomatoes and cook for another 2-3 minutes or until they are mushy.

Stir in the schezwan sauce, oregano, mixed herbs, white pepper powder, black pepper powder, dried basil leaves, and salt according to your taste. Stir the mixture for a minute.

Add the shredded chicken to the wok, stirring and cooking for a few minutes.

Add the red bell pepper and vinegar to the wok and cook for a few minutes until slightly softened.

Add the cooked rice to the wok and combine it with the chicken and veggies mixture until well mixed.

Check the seasonings and adjust them according to your taste. Cook for a few more minutes, stirring occasionally,

Garnish with fresh parsley leaves and serve hot.