Preheat the oven to 200°C.

In a baking dish (approximately 20x30 cm), add the uncooked rice, grated garlic, broth, and white pepper, and mix well, making sure the rice is fully covered by the liquid. Spread the vegetables over the rice, then add the bacon. Cover with aluminum foil and place in the oven for 25 minutes.

While the rice is baking, cut the chicken thighs into pieces. Add the oyster sauce, soy sauce, sesame oil, and grated garlic, and mix well. Let it marinate on the counter while the rice bakes.

After 25 minutes, take the baking dish with the rice and vegetables out of the oven. Remove the foil (save it for later), spread the marinated chicken over the rice, and return it to the oven uncovered for another 20 minutes.

Once the chicken is done, carefully remove the baking dish from the oven and cover with the reserved foil. Let it rest for 10 minutes so the chicken can settle.

While the chicken rests, prepare the scrambled eggs. Whisk the eggs in a bowl. Heat half a teaspoon of sesame oil in a pan, and pour in the whisked eggs. Once they start to set, crumble the eggs into small pieces.

After the chicken has rested, remove the foil and gently stir the rice, vegetables, and chicken with a fork. Add the scrambled eggs, drizzle with the remaining half teaspoon of oil, and sprinkle with chopped parsley. Stir gently once more, then serve and enjoy.