Rinse jasmine rice under cold water until the water runs clear. Combine with water and salt in a saucepan, bring to boil, cover, and simmer for 12-14 minutes.

Wash and chop bok choy, slice carrot, mince ginger, and slice green onions, keeping white and green separated.

Heat oil in a skillet, cook carrots with a splash of water for 3-4 minutes, then add bok choy and oyster sauce, stir-fry for 2-3 minutes.

Pat chicken dry, cut into pieces, toss with cornstarch, salt, and pepper. Cook in the skillet until golden brown, about 5-6 minutes.

Add ginger, onion whites, brown sugar, oyster sauce, fish sauce, and water to the skillet, simmer for 3-4 minutes until sauce thickens.

Serve the rice as a base, top with vegetables and chicken, garnish with crispy shallots and green onion tops.