In a small bowl, combine Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger. Whisk until smooth and set aside.

Mince garlic, dice onion and carrot, slice green onions, and cut chicken breast into bite-sized pieces. Chop bacon into small bits.

Heat a wok over medium-high heat and add oil. Crack eggs into the hot oil, stirring gently until just set, about 1-2 minutes. Transfer to a plate.

In the same wok, add chopped bacon and cook until crisp, about 2-3 minutes. Add garlic and onion, stirring for another 1-2 minutes.

Add diced chicken to the wok and stir frequently for 4-5 minutes until browned and cooked through, reaching 165°F.

Toss in the diced carrot, corn, and peas. Stir-fry for about 1 minute until vegetables soften slightly.

Add cooked rice to the wok, breaking apart clumps. Pour in the sauce and stir vigorously for 1.5 minutes.

Return scrambled eggs to the wok along with the white parts of green onions. Stir everything together for 1-2 minutes.

Serve hot, garnishing with the green parts of green onions.