Bring a pot of salted water to a boil over medium-high heat. Rinse 1 cup of jasmine rice under cold water until the water runs clear. Once boiling, add the rice and cook for 12-14 minutes, then drain and set aside.

Slice the bok choy into thick strips, cut the carrots into half-moons, and mince about 1 tablespoon of fresh ginger. Separate green onions into whites and greens.

In a large non-stick pan, heat 2 tablespoons of oil over medium heat. Add the carrots and sauté for 3-4 minutes. Add bok choy and a splash of water along with 2 tablespoons of vegetarian oyster sauce. Remove the veggies and keep warm.

Pat dry 1 pound of chicken thighs and coat with cornstarch, seasoning with salt and pepper. Sear the chicken for about 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same pan, melt 2 tablespoons of brown sugar until it bubbles. Stir in minced ginger and green onion whites, then add 3 tablespoons of oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of unsalted butter, and ¼ cup of water. Return the chicken to the pan for 3-4 minutes until the sauce thickens.

Fluff the cooked jasmine rice, mixing in half of the crispy shallots. On serving plates, divide the rice and sautéed veggies, then place the caramelized chicken on top and garnish with remaining green onion greens and crispy shallots.