In a wok, heat the vegetable oil over medium heat. Add the onion, garlic, snap peas, and bell pepper and saute for 5 to 6 minutes until vegetables begin to soften.

Add sesame oil, Sriracha, and turmeric and cook for an additional minute, stirring the vegetables so they are coated in the spice.

Add the cooked rice to the wok and stir well so until rice becomes a warm yellow color. Add rice vinegar, stir, and add more oil if the rice still seems to dry. Taste, and add salt and pepper if desired.