Finely slice the spring onions, keeping the white and green parts separate. Combine the green bits with the pak choi in a bowl and set aside.
Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2–3 minutes.
Add the rice, stir, then add the wine and bubble for a minute or so.
Add the soy sauce, vinegar and stock and simmer, stirring occasionally, for 10–12 minutes. Then stir in the reserved spring onions and pak choi and cook for a further 2–3 minutes. Meanwhile poach the eggs in two batches.
To serve, ladle the soup into 4 shallow soup bowls and top each one with a poached egg and drizzle over the chilli oil.