Make the crispy shallots. Add the sliced shallots to a medium saute pan. Add ¼ cup oil and bring the pan to heat over medium-low heat. Slowly cook the shallots until lightly browned, about 10-15 minutes, stirring occasionally. Remove shallots from the pan with a slotted spoon onto a paper towel-lined plate. Let cool completely.

Make the scallion oil by combining 1 tablespoon sesame oil with 1 tablespoon chili oil, and 2 tablespoon sliced scallions. Let sit for 10 minutes.

Heat 1 tablespoon oil in a medium pot over medium heat. Add the chopped shallot, 1 teaspoon ginger, and 1 teaspoon garlic. Saute for 30 seconds or until aromatic. Add the canned creamed corn and 2 cups chicken broth and stir to combine. Cover the pot and bring to a boil.

Add 2 cups of rice and stir to combine. Reduce the heat to medium and continue to cook for 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Stir in 1 cup shredded chicken and heat the soup for another 3-4 minutes. Drizzle in the beaten egg and let it sit undisturbed for 1 minute. Stir the soup and season with salt and pepper.

Portion the soup into bowls and serve with scallion oil on the side.