Garlic and chili rice soup with spring greens

This is a recipe I found on the internet It comes from Easy Vegan (Cookery) by Ryland Peters & Small. Like the books title it was easy to make and smelt and tasted delicious - the photo doesn't do it justice!
I fried chopped garlic and finely sliced spring onions in sesame and vegetable oils. (I usually only use olive oil but as this needed the Asian flavour I halved the amount and didn't heat it too hot). Then I added grated ginger, finely sliced chili and long grain white rice and stir-fried it before adding vegetable stock and soy sauce. Brought it to the boil, covered and simmered for 30 minutes till the rice softened and the soup thickened. Then I added shredded spring greens and cooked for 5 minutes until they were emerald and tender. Served in a warmed bowl with chopped coriander and black pepper.