Cut the chicken thighs into 1/2-inch bite-sized pieces and place in a bowl. In a small bowl, combine 1.5 tsp soy sauce, 1.5 tsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp vegetable oil to create the marinade. Pour the marinade over the chicken, stir to coat evenly, and let sit for 5-10 minutes while you prepare the remaining ingredients. While the chicken marinates, mince the garlic cloves and shallot into small, uniform pieces (about 1/4-inch), mince the fresh ginger finely, and measure out the peas and carrots. This setup ensures all ingredients are ready for the quick cooking process ahead.

In a small bowl, whisk together 2.5 tbsp soy sauce, 0.75 tbsp dark soy sauce, 2.5 tsp sesame oil, 1 tsp chicken bouillon, and 1/8 tsp white pepper. Stir until the bouillon dissolves completely. I prefer Lee Kum Kee soy sauce for its balanced flavor—it gives the fried rice a rich, authentic taste without being too salty. Set the sauce aside until ready to use; the flavors will be fresher if added at the end.

Heat 1 tsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken from Step 1 and cook, stirring occasionally, until the pieces are golden brown and cooked through, about 5-7 minutes. The cornstarch in the marinade will help seal in the juices and keep the chicken tender. Transfer the cooked chicken to a clean plate and set aside.

In the same wok, add 2 tsp vegetable oil over medium-high heat. Add the minced garlic, shallot, and ginger from Step 1 and stir-fry for 10 seconds until fragrant—this quick cooking blooms the aromatics without burning them. Immediately add the peas and carrots from Step 1 and stir-fry for another 10 seconds to warm them through and distribute the flavors evenly.

Push the vegetable mixture to the sides of the wok, creating a well in the center. Crack all 3 eggs directly into the center of the wok and let them sit for about 20 seconds without stirring—this allows them to set slightly and cook evenly. Then scramble the eggs thoroughly, breaking them into small pieces, and mix everything together with the vegetables until well combined. I like to let the eggs set briefly before scrambling because it helps them cook through more evenly and creates better texture throughout the dish.

Add the 4.5 cups of day-old chilled jasmine rice to the wok and break up any clumps with your spatula, stirring constantly to separate the grains and distribute the egg throughout. Day-old chilled rice works best here because it's firmer and won't clump together like fresh warm rice would. Add the cooked chicken from Step 3 and toss everything together until combined. Pour the sauce mixture from Step 2 along the edges of the wok (this prevents the sauce from burning on direct contact with the hot surface), wait about 5 seconds for the sauce to heat slightly, then stir everything together vigorously for 2-3 minutes until the rice is evenly coated and takes on a light golden-brown color from the dark soy sauce and caramelization.