Tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins.
Peel and grate the ginger into a bowl. Grate in the orange zest and squeeze in the juice. Stir in 1 tbsp each tamari and honey. Finely slice the coriander stalks (save the leaves for later) and slide in.
Shell the broad beans. Separate the bok choy leaves. Trim the ends and roots of the spring onions and slice in half lengthways. Peel the carrots and slice into thin batons.
Bring a large wok or frying pan to a high heat. Add 1 tbsp olive oil. Tip in the bok choy, spring onions and carrots along with 1 tsp China 5 Spice and a pinch of seasoning. Stir fry for 2 mins, till lightly coloured.
Reduce the heat to medium and add the broad beans, the honey and orange dressing and 2 tbsp cold water. Bring to a simmer, cover and cook for 3-4 mins till the veg are al dente.
Finely slice the chilli, flicking out some of the seeds if you prefer a little less heat. Roughly tear the coriander leaves.
Spoon piles of basmati rice into bowls and serve with the honey and 5 spice greens. Finish with a scattering of coriander leaves and red chilli.