In a large skillet, heat the vegetable oil over medium heat. Sear the chicken bones for about 15 minutes, or until lightly browned. Remove and set aside.

In the same oil and pan drippings, sauté the onion, garlic, and ginger for 3 minutes. Add the ground black pepper and cook for 1 more minute.

Add the rice, chicken bouillon powder, water, and chicken bones to the pot.

Cover and simmer for 30 to 35 minutes, or until most of the broth is absorbed.