If using leftover rice: Take your rice out of the refrigerator, and gently break up any clumps with damp hands. Let the rice sit out at room temperature while you prep your other ingredients.

If making fresh rice: You’ll need about 1½ cups raw rice to make 5 cups of cooked rice. Rinse the rice 2-3 times to remove excess starch, draining off the starchy water each time. Cook the rice with slightly less water than you normally would (about 10% less), whether it’s in a rice cooker or in a pot. It should still be cooked through, but a bit drier than usual. Spread the cooked rice out on a sheet pan to cool while you prep your other ingredients.

Mix the turmeric, salt, sugar, white pepper, MSG (if using), light soy sauce, dark soy sauce, and sesame in a small bowl and set aside.

Prepare your onions, scallion, garlic (if using), and desired vegetables, keeping them separated in small piles.

If using cooked meat, cut it into ½-inch (1cm) chunks. If using raw meats, follow guidelines for velveting beef, pork, and chicken for stir-fry, then pre-sear to 90% doneness and set aside. Beat your eggs in a small bowl and set aside.

Heat your pan over medium-high heat until smoking, and add 1 tablespoon of oil. Scramble the seasoned eggs until just barely cooked. Turn off the heat, break the egg up into small bits, transfer to a bowl, and set aside.

If using raw protein, blanch or sear it and set aside.

Set your wok or skillet over medium high heat and add 1 tablespoon oil. Add the onion and garlic (if using), as well as any longer cooking vegetables. Stir-fry for 2-3 minutes.

Add any cold cooked proteins that are on the fattier side. Turn the heat to its highest setting and stir-fry everything for 30-60 seconds.

Add the rice and stir-fry the rice for 3 minutes, or until the rice is warmed through. Use your metal spatula to flatten the rice and break up any large clumps.

Pour the pre-mixed sauce over the rice and use your scooping motion to distribute. After 2-3 minutes, give it a taste and adjust seasoning as needed.

Add any pre-seared or pre-blanched protein or leaner cold cooked proteins along with the scrambled eggs and any quick cooking vegetables, and continue stir-frying for another 30 seconds.

Next, add the chopped scallions and gather the rice into the middle of the wok. After about 20 seconds, pour the Shaoxing wine around the perimeter of the wok, and immediately break up the rice from the center, stir-frying so it hits the hot outer perimeter of the wok—another 20-30 seconds. Serve!