In a bowl, break rice to separate grains.

In a wok or wide, heavy bottomed skillet over high heat, combine butter and oil. Heat until butter is melted. Add onions and garlic. Cook, stirring regularly, until limp. Add annatto powder and turmeric powder. Continue to cook, stirring regularly, for about a minute.

Add rice and gently toss to fully coat. Spread the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss again to redistribute.

Add soy sauce and season with salt and pepper to taste. Continue to cook, tossing gently, for about 1 to 2 minutes or until rice grains are heated through and evenly colored. Serve hot.