In a small bowl, combine 2 tablespoons of Chinese cooking wine, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, ¼ teaspoon of white pepper, and 1 teaspoon of ground ginger. Mix well until smooth and set aside.

Mince 3 cloves of garlic, dice 1 medium onion, and finely chop 1 carrot. Slice the green onions, keeping the whites and greens separated. Cut 8 ounces of chicken breast and 4 slices of bacon into ½-inch pieces.

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of oil. Whisk 2 eggs in a bowl and pour into the hot wok. Scramble the eggs for about 2-3 minutes until fully cooked and slightly golden.

In the same wok, add another tablespoon of oil, then add the chopped bacon. Sauté for about 1 minute until it crisps. Add minced garlic and diced onion, cooking for 30 seconds until fragrant. Then add chicken pieces and cook for 1-1.5 minutes until mostly cooked through.

Stir in the finely diced carrot, along with ½ cup of corn and ½ cup of peas. Cook for about 1 minute until heated through, ensuring the veggies stay crisp.

Introduce 4 cups of day-old, chilled white rice, breaking up any clumps as you stir. Pour in the sauce mixture from Step 1, stirring vigorously for about 1-1.5 minutes.

Finally, add the scrambled eggs back and the sliced green onion whites. Toss everything together for another 30 seconds and serve hot, garnished with the green onion greens.