Prepare all ingredients. Cut chicken breast and eggplant into bite-sized pieces. Beat eggs with a pinch of salt. Marinate chicken with cooking wine and black pepper.

Sprinkle eggplant with 2 pinches of salt and let it sit for a few minutes to release moisture.

Heat a pan with 0.5 tbsp vegetable oil over low heat. Pour in the beaten eggs and scramble them. Remove and set aside.

In the same pan, add 2 tbsp vegetable oil and chopped green onion. Cook over low heat to make fragrant green onion oil.

Increase heat to high and add marinated chicken. Stir-fry for 2-3 minutes until cooked through.

Add eggplant to the pan and stir-fry for 1 minute.

Add cooked rice and mix well with the ingredients.

Add oyster sauce and stir to combine evenly.

Push ingredients to one side of the pan and add soy sauce directly to the pan. Mix quickly to create a smoky flavor.