Ingredients:

• 4 ½ cups cooked jasmine rice, day-old
• ½ lb skinless boneless chicken thighs, thinly sliced
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• ¾ cup carrot, finely diced
• ½ cup peas, frozen
• 3 eggs, beaten
• 4 teaspoons vegetable oil or any neutral-tasting oil
• Chicken marinade:
  • 1 teaspoon regular soy sauce
  • 1 teaspoon Shaoxing Cooking Wine or Dry Sherry Wine
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
• Sauce:
  • 2 tablespoons regular soy sauce
  • ½ tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chicken bouillon powder
  • ⅛ teaspoon white pepper or black pepper