Asian Big Bowl Soup

2 c hot, cooked rice
1 tbls sesame seed oil
1 garlic clove
¼ c chopped scallion
3 cans chicken broth
1 ½ c chopped carrots
2 c chopped, cooked chicken
2 c chopped bok choy
1 can sliced water chestnuts
1/8 tsp pepper

Heat oil, garlic, and onions. Add broth and carrots, cover boil. Put in rest of ingredients. Cover, boil for 10 minutes. Put soup on top of rice. Serve.