In a medium bowl, combine the chicken, cooking sake, and light soy sauce; mix to coat.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat.

Sauté the chicken for 4-5 minutes until cooked through, then remove from the pan and set aside.

In the same skillet, add the remaining 1 tbsp of oil and the diced bacon. Cook for 2-3 minutes until crispy, adding a splash of water if necessary to deglaze.

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Add the frozen corn and peas, cooking for an additional minute until warmed through.

Move the mixture to one side of the skillet, then pour in the beaten eggs. Allow to cook for 1-2 minutes until firm, then mix the eggs into the bacon and vegetables.

Return the chicken to the skillet along with the leftover rice, dark soy sauce, sesame oil, and chopped green onions. Stir well to combine.

Serve hot, garnished with crispy shallots and chili oil, if desired.