Step 1

In a small bowl, stir together the soy sauce, Shaoxing wine, sesame oil, rice vinegar, sugar and 1 teaspoon white pepper. In a medium bowl, whisk together the cornstarch and 2 teaspoons water. Add the eggs and 1 tablespoon of the soy sauce mixture, then whisk until foamy and well combined. Add the rice to a large, shallow serving bowl, then cover to keep warm.

Step 2

In a 10-inch nonstick skillet over medium-high, heat the lard until shimmering. Add the shrimp and sausage or ham; cook, without stirring, until the shrimp are lightly browned on the bottoms, 2 to 3 minutes. Stir, redistributing the shrimp so they are evenly spaced in the pan. Whisk the egg mixture to recombine, then pour it into the center of the skillet and immediately reduce to medium.

Step 3

Cook, without disturbing, until the edges begin to set, about 15 seconds. Use a silicone spatula to gently draw a section of the edge an inch or two toward the center, then tilt the pan so uncooked egg flows to fill the space. Continue cooking in this way, working around the edge of the pan, while also occasionally running the spatula around the entire edge, until the eggs are no longer runny enough to flow and have formed a thin, ruffled-edged omelet with a shiny, wet surface, about 2 minutes.

Step 4

Remove the pan from the heat. Run the spatula around the edge and under the eggs to loosen while gently shaking the skillet to ensure they slide freely. Carefully slip the eggs on top of the rice; use the spatula to guide them. Drizzle with the remaining soy sauce mixture and sprinkle with the scallions and additional white pepper. Serve with chili oil for drizzling.