Bring 550ml water to the boil in a medium saucepan. Add the rice and a pinch of salt and reduce to a simmer. Cover and cook for 17 minutes or until the rice is tender.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the spring onions, garlic, chilli and ginger and cook for 2 minutes or until the spring onions are tender.
Add the remaining oil to the pan along with the broccoli, stirring to coat. Add the stock and soya sauce and cook, stirring frequently, for 3 minutes. Add the prawns, basil and pek chye, then cook for a further 3 minutes.