1. Heat a wok over a high heat and add the oil, garlic, ginger and chilli and toss it together.
2. Add the clams, rice wine, season it with salt and pepper and add the steamed rice, toss it together and add enough boiling water to cover it. Cook it until the clams open, and then add the soy sauce.
3. Garnish with spring onion and coriander and serve with some chopped fresh coriander and chopped spring onion.