To a large/deep non-stick frying pan, add the shallots, garlic and ginger. Season with salt, pepper and chilli flakes. Fry on a medium heat for 3 minutes, or until fragrant.
Next, add the rinsed rice, coconut milk, stock and green beans. Stir to combine and cover with a lid. Cook for 6 minutes over a medium to low heat.
Then remove the lid and stir in the peas and frozen spinach. Season generously with salt and pepper and stir to combine. Pop the lid on and cook for a further 5 minutes.
Remove the lid and scatter fresh coriander over the fragrant rice to serve. Optionally top with fresh chilli flakes.