In a medium pot, bring 1 cup of water and a pinch of salt to a boil. Rinse the jasmine rice under cold water until the water runs clear, then add to the boiling pot. Cover and reduce heat to low, allowing to simmer for 12–14 minutes until tender.

Wash and cut the vegetables. Halve the carrots and slice into ¼-inch half-moons. Chop the Shanghai bok choy and slice the green onions, keeping the white parts separate. Mince the fresh ginger.

In a large non-stick pan, heat a tablespoon of cooking oil over medium heat. Add carrot slices, sauté for 3–4 minutes. Stir in bok choy and vegetarian oyster sauce, cooking until tender-crisp, about 2–3 minutes. Transfer vegetables to a plate.

Pat chicken thighs dry and coat with cornstarch, salt, and pepper. In the same pan, heat another tablespoon of oil over medium-high heat, and cook chicken for 5–7 minutes on each side until golden brown and cooked through.

Once chicken is cooked, reduce heat to medium. Add brown sugar, minced ginger, and white parts of the green onions to the pan and stir until fragrant, about 1–2 minutes. Pour in remaining vegetarian oyster sauce, fish sauce, butter, and a splash of water, allowing to simmer until thickened.

Fluff cooked jasmine rice and mix in half of the crispy shallots. Serve a bed of rice topped with sautéed vegetables and chicken, drizzling thickened sauce over, garnished with green onion greens and remaining crispy shallots.