Cook the Rice: In a pot of boiling water with a pinch of salt, add 1 cup of rinsed jasmine rice, cover, and reduce heat to low. Simmer for 12-14 minutes until tender.

Prepare the Vegetables: Chop bok choy, slice carrot, and grate fresh ginger. Slice green onion into white and green sections.

Sauté the Vegetables: In a pan, add 1 tablespoon oil, add carrot and sauté for 3-4 minutes; then add bok choy and vegetarian oyster sauce. Cook 2 minutes, then set aside.

Prepare the Chicken: Coat 1 pound of chicken thighs with 2 tablespoons of cornstarch and season with salt and pepper.

Cook the Chicken: In the same pan, add oil if needed. Cook chicken in a single layer for 5-6 minutes until golden brown. Mix in brown sugar, ginger, and green onion whites.

Make the Sauce: Add remaining vegetarian oyster sauce and fish sauce with a splash of water. Simmer for 3-4 minutes until sauce thickens.

Fluff the Rice: Fluff the rice with a fork and mix in half of the crispy shallots.

Serve the Dish: Plate rice, top with chicken and vegetables. Garnish with remaining green onion and crispy shallots.