Marinate the Chicken: In a medium bowl, combine the diced chicken with 1 tbsp light soy sauce, cornstarch, and 1/2 tsp white pepper. Toss to coat evenly and set aside for at least 10 minutes while you prepare other ingredients.

Prepare the Sauce: In a small bowl, whisk together 3 tbsp light soy sauce, oyster sauce (if using), toasted sesame oil, sugar, and a pinch of white pepper. Set aside.

Prepare Rice and Vegetables: Ensure your cooked Jasmine rice is day-old and cold (this prevents clumping). Dice the yellow onion, mince the garlic, and ensure frozen peas, carrots, and corn are thawed.

Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the eggs from the wok and set aside, breaking them into smaller pieces.

Cook the Chicken: Add another 1 tablespoon of vegetable oil to the hot wok. Add the marinated chicken pieces and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside with the eggs.

Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and sauté for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the thawed peas, carrots, and corn, cooking for 2-3 minutes until heated through.

Add Rice and Sauce: Add the cold, day-old rice to the wok. Use your spatula to break up any clumps, mixing it thoroughly with the vegetables. Pour the prepared sauce mixture over the rice and vegetables, stirring constantly to ensure everything is evenly coated and heated through for about 3-4 minutes.

Combine and Serve: Return the cooked chicken and scrambled eggs to the wok. Toss everything together for another 1-2 minutes until thoroughly combined and hot. Remove from heat, garnish with chopped green onions, and serve immediately.