Cut the chicken thighs into 1/2-inch bite-sized cubes and place in a bowl. Add the 1.5 tsp soy sauce, 1.5 tsp shaoxing wine, 1 tsp cornstarch, and 1 tsp vegetable oil, then stir to coat evenly. The cornstarch creates a silky velveted texture on the chicken when cooked, which is a hallmark of proper Chinese technique. Let this marinate for 5-10 minutes while you prepare everything else.

While the chicken marinates, mince the 3 garlic cloves finely and slice the large shallot into thin rings. In a small bowl, combine the 2.5 tbsp soy sauce, 0.75 tbsp dark soy sauce, 2.5 tsp sesame oil, 1 tsp chicken bouillon, 0.25 tsp white pepper, and 0.5 tsp grated fresh ginger. Stir until the bouillon dissolves completely. I always mix my sauce ahead of time so I can work quickly once the wok gets hot—there's no time to measure when everything is cooking at high speed.

Heat 2 tsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Working in batches if needed, add the marinated chicken from Step 1 and cook for 5-7 minutes, stirring occasionally, until the pieces are golden and cooked through. Remove the cooked chicken to a clean plate and set aside.

Add 2 tsp vegetable oil to the same wok over high heat. Once shimmering, add the minced garlic and sliced shallot from Step 2 and stir-fry for about 10 seconds just until fragrant—don't let them brown or they'll turn bitter. Immediately add the 1.75 cups frozen peas and carrots and toss constantly for another 10 seconds. The quick timing preserves the vegetable texture and prevents them from releasing too much moisture into the rice.

Push the vegetables to the sides of the wok, creating a well in the center. Crack the 3 eggs directly into the wok and let them sit undisturbed for about 20 seconds to start setting on the bottom. Then scramble and break them into bite-sized pieces, mixing everything together with the vegetables. The brief rest period creates larger, more tender egg curds rather than tiny scrambled bits.

Add the 4.5 cups chilled jasmine rice to the wok, breaking up any clumps with your spatula or wooden spoon. Stir and toss constantly for 1-2 minutes to coat the rice with oil and heat it through. Add the cooked chicken from Step 3 back to the wok and mix well. The chilled rice is crucial here—room temperature rice will clump together and become mushy instead of staying light and separated.

Pour the sauce from Step 2 over the rice and chicken mixture. Wait 5 seconds to let the liquid start absorbing, then stir and toss everything vigorously for 1-2 minutes until the rice turns a rich, uniform brown color and the sauce is fully distributed throughout. Taste and adjust seasoning if needed. Serve immediately while hot.