Step 2: 1. In a wok pan, heat up oil on high heat. Fry garlic and spring onions.
Step 3: 2. Add, chilli, rice and ginger to your pan then stir fry for about a minute.
Step 4: 3. Add 5 cups of stock and soy sauce, bring to boil.
Step 5: 4. Cover with lid, lower the heat and cook for 30-40 minutes. The rice will be soft and soup would have thickened which is what you want. Add spring greens, let them cook until tender.
Step 6: 5. Spoon soup into serving bowl, sprinkle spring onions and serve!
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