First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside.

Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl.

Take your cooked rice and fluff it with a fork or with your hands.

Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked.

Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds.

Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.

With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes.

Add the rice, using a metal spatula to flatten out and break up any large clumps.

Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce.

Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.

Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds.

Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok.

Stir-fry for another 20 seconds. Taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.

Serve immediately.