Gather the ingredients.
In a large skillet heat the olive oil over medium-high heat. Add the onion and fennel and sauté for 5 minutes until crisp-tender. Add the hot pepper and bok choy, and sauté for 4 more minutes.
Add the spinach and sauté for 3 or 4 minutes until the spinach wilts. Then add the shrimp and continue to sauté until the shrimp are cooked through and pink, about 4 minutes.
Place the hot cooked rice onto a serving platter, and turn the shrimp and spinach mixture over the rice. Serve hot.