1: Marinate the chicken thighs with the ingredients.
2: In a wok oiled on medium high, crack open two eggs and add scallions. Cook and remove from heat.
3: In the same wok, add more oil to coat the bottom.
4: Add chicken thighs, cook for 2 minutes until the color changes.
5: Add in onion, green onions, and peas. Cook an additional minute or until chicken is cooked through.
6: Add in rice and allow to slightly brown and get crispy.
7: Add hoisin, sweet chili, and soy sauce, along with chicken bouillon powder and white pepper.
8: Add back in the cooked eggs and stir to combine.
