Prepare the seafood (see
Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
Add the seafood and stir-fry over a high heat for 1–2 minutes. Add the cooked rice, onions, ginger, 2½ tablespoons light soy sauce and stir-fry for 3–4 minutes. Add the spring onions, taste and adjust the seasoning, using the rest of the light soy sauce if necessary.
Spoon on to a serving plate, garnish with the chilli slices and serve immediately.