Step 1: Prepare the Chicken. In a medium bowl, toss the cubed chicken with 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, and 1/2 teaspoon of white pepper. Set aside.
Step 2: Scramble the Eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until just set but still moist. Remove from the wok and set aside.
Step 3: Cook the Chicken. Add another tablespoon of vegetable oil to the wok. Add the marinated chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove from the wok and set aside with the eggs.
Step 4: Sauté Aromatics and Vegetables. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the diced carrots and stir-fry for 2-3 minutes. Add the frozen peas and corn, stir-frying for another 1-2 minutes.
Step 5: Add the Rice. Add the cold day-old rice to the wok, breaking up any clumps. Stir-fry for 3-5 minutes until heated through and slightly toasted.
Step 6: Introduce the Sauces. Create a well in the center of the rice. Pour in the 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce (if using), and 1 teaspoon of oyster sauce (if using). Stir the sauces into the rice, coating all grains evenly.
Step 7: Combine & Finish. Return the cooked chicken and scrambled eggs to the wok. Add most of the chopped green onions (reserve some for garnish). Stir everything together until well combined and heated through. Taste and adjust seasonings as needed.
Step 8: Serve. Drizzle with 1 teaspoon of toasted sesame oil and garnish with the reserved green onions before serving immediately.