Preparation time: 55 mins
Rinse the rice thoroughly, place in a saucepan and pour in enough water enough water to cover the rice by 2.5cm (1 inch). Cook over a low heat, covered with a tight fitting lid for 20 minutes.
When the rice has nearly cooked prepare the chowder. Heat the oil in a large non stick wok or saucepan and fry the onions for 5 minutes. Add the carrots and stir fry for a further 2 minutes.
Add the beef strips and stir fry for 2 minutes. Add the soy sauce, stock, black bean sauce and chilli sauce. Simmer for 3 minutes. Stir the spinach leaves into soup and remove from the heat.
Spoon the cooked rice into four bowls and ladle the soup into the bowls. Garnish with coriander and serve.
Calorific value (per portion): 1578 kJ / 377 kcal