Slice chicken breast into thin 1/2" pieces and place in a bowl. Marinate with soy sauce, shaoxing wine, white pepper, sesame oil, salt and cornstarch for 15-20 minutes.
Chop your vegetables and beat eggs and set aside. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
Over high heat, add 2 tbsp of oil until shimmering and cook your chicken breast for 2-3 minutes until just cooked through. Remove and set aside.
Add more oil if needed, then fry garlic, onion, and scallion whites for 1 minute, followed by your carrots and peas for another 1-2 minutes.
Push the vegetables to the side, then add 1/2 tbsp of oil and fry your eggs until 80% cooked through. Fold the eggs into the vegetables.
Immediately add your day-old rice, soy sauce, sesame oil, white pepper, sugar, msg, and salt to taste. Fry over high heat for 3-4 minutes or until everything is well incorporated and the rice is relatively dry.
Add back the chicken and scallion greens and cook for another minute. Finish with sesame oil and enjoy!