Clean, wash and cut the pak-choi into thin strips. Heat the oil in a coated pan. Fry the pak-choi for 1-2 minutes. Season to taste with salt and pepper. Clean and wash the chilli pepper, remove the seeds and chop the pepper finely.
Melt the fat, dust with flour and sweat. Add carrot juice and coconut milk while stirring, bring to the boil, add chilli and simmer for 2-3 minutes. Loosen the rice with a fork. Add rice and Pak-Choi to the soup and simmer for about 1 minute more.
Arrange soup in preheated plates, sprinkle with chili flakes and sprinkle with sesame oil.