Heat olive oil over medium heat until melted. Add in all chopped vegetables, garlic and ginger along with salt, pepper, and spices, stir until coated and cook until onions are translucent. Add in white wine to deglaze and cook until almost all liquid has evaporated. Add rinsed rice, lemon juice and zest and stir gently for a few minutes to combine and allow the rice to soak up the flavors. Pour in vegetable stock, add bay leaf, and bring to a simmer then cover with the top. Let cook for 20 minutes on your stove.
Remove bay leaf and put rice into a bowl for serving. Top with raw chopped spinach and drizzle chili oil with a sprinkle of chives or scallions and sesame seeds to finish.