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Marinate the chicken strips with cornstarch, baking soda, and a pinch of salt.
Fluff the cooked and chilled jasmine rice to separate the grains.
Scramble the eggs and set aside.
Dice the onion and separate the scallions into white/light green and dark green parts.
Heat a wok or large skillet over high heat. Add the chicken and quickly stir-fry until cooked through, about 30 seconds. Remove the chicken from the wok.
Add the onions and white/light green scallions to the wok and stir-fry for 30 seconds.
Add the rice and stir-fry, tossing the rice against the sides of the wok to get it evenly heated, for 1-2 minutes.
Add the soy sauce around the edge of the wok and stir to combine.
Add the peas and carrots, scrambled eggs, and cooked chicken. Stir-fry for another 1-2 minutes until everything is heated through.
Remove from heat and stir in the dark green scallions, MSG (if using), and butter.