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Rinse jasmine rice 2–3 times to remove excess starch. Cook in a rice cooker with chicken bouillon or broth for extra flavor. Spread cooked rice on a lightly oiled sheet pan, level it evenly, and refrigerate overnight to dry out.
In a small bowl, combine ½ cup soy sauce, 2 tbsp dark soy sauce, 1 tbsp hoisin sauce, minced garlic, minced ginger, ½ tsp MSG (optional), and 1 tsp sugar. Stir well and set aside.
Preheat the griddle to medium-high heat. Add a little oil and sauté diced red bell pepper and the white parts of green onions until slightly softened but still crisp. Push to the side.
Add more oil to the griddle, spread the cold rice evenly, and let it fry for a minute before stirring to create texture. Mix in the vegetables.
Melt butter in an empty space on the griddle, crack the eggs, scramble, and chop them. Mix eggs into the rice-vegetable mixture.
Pour the prepared sauce evenly over the rice. Stir-fry until all grains are coated and heated through. Adjust seasoning with extra soy sauce if desired. Serve hot, garnished with green onion tops.