Toss 8 ounces flank steak, trimmed and cut into ½-inch pieces; 2 teaspoons Shaoxing wine; ½ teaspoon pepper; ½ teaspoon ground coriander; 1 teaspoon cornstarch; ¼ teaspoon baking soda; and ¼ teaspoon salt together in medium bowl until evenly coated. Let marinate for 20 minutes.

Meanwhile, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, remaining 1½ teaspoons pepper and remaining 1 teaspoon ground coriander in separate bowl; set aside. Use fingers or fork to separate clumps from 4 cups room temperature cooked long-grain white rice. Beat 4 large eggs and ⅛ teaspoon salt in bowl until well combined; set aside.

Heat 1 tablespoon vegetable oil over high heat in a 12-inch nonstick skillet until shimmering. Add marinated beef to skillet in single layer and cook without moving until lightly browned on bottom, about 2 minutes. Stir and continue to cook until lightly browned on remaining sides, about 1 minute longer. Transfer to large plate.

Add 2 tablespoons oil to now-empty skillet and heat until shimmering. Add ½ small onion, chopped, and cook 1 minute. Add 1 chopped bell pepper and remaining ⅛ teaspoon salt and cook 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Reduce heat to medium and stir in rice until evenly coated with the oil. Cook, stirring occasionally, until just beginning to brown, about 3 minutes. Stir in soy sauce mixture and 2 tablespoons unsalted butter, cut into 4 pieces, until rice is evenly coated.

Push rice to 1 side of skillet. Add remaining ½ tablespoon oil to cleared side of skillet and add beaten eggs. Cook until bottom of eggs are set, then use silicone spatula to stir until just scrambled. Gently fold eggs into rice.

Stir in beef and 2 thinly sliced scallions. Season with salt and pepper to taste. Serve.