In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and sliced ginger, cooking for another 1-2 minutes until fragrant.

Add the uncooked jasmine rice to the pot and stir well to coat the rice with the oil and aromatics. Toast the rice for about 2 minutes.

Pour in the chicken broth and bring the mixture to a boil.

Once boiling, add the chicken pieces, fish sauce, and ground black pepper. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally, until the rice is cooked and the mixture is creamy.

Taste and adjust seasoning with salt if needed.

Serve hot, garnished with sliced green onions and halved hard-boiled eggs. Offer lemon or calamansi wedges on the side for squeezing over the dish.