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Cook rice preferably a day before, or cook a couple of hours before, let it cool down, then place in the fridge and let it cool for about one to two hours.
Whisk the eggs.
Season chicken thighs with salt and chicken bouillon.
Mix soy sauce, oyster sauce, and Chinese cooking wine for the sauce.
Heat up a large wok, add a little oil, and then add the chicken.
Stir fry chicken on high heat until brown and cooked through.
Take the chicken out.
Add eggs to the wok and scramble until cooked through and set.
Take the eggs out and save for later.
Return the pan to heat, add a bit more oil if needed, then add the onions and minced garlic.
Stir fry onions and garlic for about 1 to 2 minutes.
Add the carrots and peas.
Stir fry the veggies for a couple of minutes.
Season with a little chicken seasoning cubes and some chili flakes if desired.
Add the day old rice, the cooked chicken, the egg, and the sauce.
Mix everything until well combined.
Spread the fried rice across the wok and let it sit undisturbed for about 1 minute.
Continue stir frying for a couple of minutes.
Add the scallions.
Add more chili flakes or chili oil if desired.