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Roughly dice the chicken breast into bite-size cubes, then marinade it with cornstarch, soy sauce, vegetable oil, and baking soda. Set it aside.
Crack two eggs and whisk well.
Dice the carrot, green beans, onion, and scallion; Mince the garlic.
If the rice is in big chunks, crumble it into loose grains for even cooking.
Heat the wok to smoking hot. Add 1 tbsp of oil and stir the egg until set, which will take less than a minute. Break the egg into bite-size pieces and remove it from the wok.
Add one more tbsp of oil to the same wok and stir the marinaded chicken over high heat for a minute or 2.
Add garlic, carrot, green beans, and onion. Stir over medium heat for a few minutes or until the vegetables are soft. Remove the chicken and vegetables from the wok and set it aside.
Heat the same wok to smoking hot, and add one tbsp of oil along with the rice. Stir over high heat for a few minutes or until you can smell the toasty rice aroma.
Season the rice with light soy sauce, dark soy sauce, and black pepper powder to taste.
Stir fast to incorporate the seasonings because the wok is hot, the liquid will evaporate quickly.
Once you don't see any white rice, add the chicken, vegetables, and egg back into the wok.
Sprinkle some scallions for extra flavor and mix until everything is well combined.