Bring 2 cups of water to a boil in a saucepan. Add a pinch of salt, then rinse 1 cup of jasmine rice until the water is clear. Stir the rice into the boiling water, cover the pot, reduce the heat to low, and let it simmer for 12–14 minutes, or until the rice is tender and fluffy. Remove from heat and let it sit covered.

While the rice is cooking, wash and chop the Shanghai bok choy, slice the carrot into thin strips, and mince a tablespoon of fresh ginger. Additionally, chop the green onions, separating the white parts from the green tops.

In a large skillet over medium heat, add 1 tablespoon of oil. Sauté the carrot strips for about 3 minutes until slightly tender. Toss in the bok choy and a splash of vegetarian oyster sauce, stirring for another 2–3 minutes until tender-crisp. Transfer the veggies to a plate.

Coat the chicken thighs with a light dusting of cornstarch. In the same skillet, heat 2 tablespoons of oil over medium-high heat. Cook the chicken for about 4–5 minutes per side until golden brown. For the last minute, add minced ginger, green onion whites, and brown sugar, stirring until aromatic.

Pour in the fish sauce and vegetarian oyster sauce once the chicken is browned. Reduce heat to medium and cook for another 2–3 minutes, allowing flavors to meld and sauce to thicken.

To serve, fluff the jasmine rice and mix in half of the crispy shallots. Divide the rice among plates, top with sautéed vegetables and chicken, drizzling over any extra sauce. Garnish with green onion tops and serve.