Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker!
When the rice is cooked, fluff it with a fork or rice paddle.
Heat your wok over medium high heat. Add oil, and add the eggs, scrambling them until they’re just cooked.
You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside.
Heat the wok until just smoking, and spread oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside.
With the wok over medium high heat, add oil again, and sauté the onions until translucent.
Add the rice, using your metal spatula to flatten and break up any remaining clumps.
Once the rice is warmed, add the sugar, sesame oil, and freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings.
The rice should be hot by this time. Now add the shrimp and snow peas, and stir fry for another 30 seconds.
Add the eggs and scallions and continue stir-frying the rice for another 30 seconds. Gather all of the rice into the middle of the wok to let the sides of the wok heat up.
After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for another 20 seconds. This step gives that little extra wok hei that you taste when you get fried rice from a good Chinese restaurant!
DONE!
