Thai Curry Soup with Noodles and Meat Balls

In our home it is always a battle of bulge. So now a days we eat on the weekdays soup, especially as Hans come home by 9:30 and then I think it is a bit too late to start eating bread and other things which is what we usually eat in the evening .
Plus if one eat soup there is no carb especially if one is trying to loose few kilos which never happens how much i try.
And I miss my carbs so much that I end up making soup with noodles etc... :-)
And one of our friend said coconut milk is much healthier than adding cream. So I had the excuse that it is coconut milk which is healthy :-)

The verdict in my place is that this soup is so delicious that we decided when we are having a party at home we are going to serve this soup.

Ingredients:

For the meat balls.
1 fat spring onions finely chopped
20 gm ginger grated
250 gm mince meat ( i used half beef and half kalf)
1 chillie chopped
2 tbsp coriander leaves
1 tsp soy sauce
2 tbsp of oil for frying the balls

Soup:

1 tbsp oil
3 spring onions finely sliced
3 medium size carrots cut in thing slices
150 gm brocoli florets
2 stick lemon grass ( bruise them and cut in big chunks)
2 Kaffir lime leaves
2 tbsp of red curry paste
1 liter stock ( vegetable or chicken)
400 ml coconut milk ( i used tin)
150 gm any kind of noodles cooked ( you can add more or less according to your liking)
Few sprigs of coriander leaves and few slices of spring onions for adding just before you serve the soup)

Make the meat balls first.

Combine all the ingredients except the oil for the meat balls and make balls size of a golf ball.
Heat in a non stick pan the oil and fry add the meat balls in a medium heat for 6 to 8 minutes till they are done. Remove them from the pan and keep it aside.

Now make the soup.

Add the oil in a big pan and saute the spring onions and carrots.
Add the curry paste fry for 1 minute and then add the stock, lemon grass, Kaffir lime leaves, brocoli cover with a lid and cook for 10 minutes.
Add the meat balls and now add the coconut milk and just bring to boil.
Fish out the lemon grass pieces and the lime leaves .
Serve the soup in a large bowl with a generous portion of cooked noodles and sprinkle with corrianger leaves and spring onions.

Pumpkin Soup with Red Curry paste and Coconut Milk

 

I know Ishould be posting something very christmasy as it is December.
Truth to told , this is the first year I have not made any cookies or anything festive as I hardly have time and when I do have free time last thing I want to do is bake even though I love baking.

And I thought this soup is a good idea as if you are like me, when we have having christmas eve party at home and we do serve soup, so if you are in a mood to serve a creamy soup for your guest then I think this is a delicious soup for the occasion.

Ofcourse make sure your guest like a little bit of spicyness they get from the red curry paste.
I served this soup for dinner with the delicious buns

Ingridients.

1300 ml vegetable broth
1600 gm pumpkin skin removed and chopped
2 onions chopped
350 gm leeks chopped
2 cloves of garlic chopped
12 gm ginger peeled and chopped
1 stick lemongrass (crush them and cut in two pieces it will be easy to take them out when the soup is cooked)
1 1/2 tbsp toamto puree
2 tbsp thai red curry paste
400 ml coconut milk ( I used tin)
2 tbsp oil
1 red chillie sliced , this is optional it is to decorate before you serve the soup.

Heat in big pot oil and add the onions and leeks and sautee for few minutes.
Add the ginger, garlic fry for few minutes.
Add the red curry paste and totamto pure cook for futher few minutes.
Now add the pumpkin pieces saute for 2 minutes.
Add the vegetable broth, lemongrass.
Let the soup come to boil and lower to medium heat and simmer for 20 to 30 minutes ot till the vegetables are cooked.
Fish out the lemongrass pieces and using a hand held blender mix the soup to a smooth texture.
Add the coconut milk and serve.

 

Red pepper Soup With Chorizo balls

I canot take credit for making this soup as I didn't make them.
Shyama made this for us when she did a dinner party.
From the time she started doing her one month summer job, she has this tradition in spetember ( as it is the month of August she works)  that she make a whole dinner for us, and gradparents.
This time she invited her grandfather , Niece, a uncle and a aunt.
And the kitchen was taken over by her and I was sitting like a punished one in the sofa hearing her preparing the whole dinner and she even didn't allow me inside the kitchen.
She didn't even show me the recipe .

And while I was just hanging around all this delicious aroma was comming from my kitchen and then when she was frying the chorizo balls the aroma was so yummy I went and peeped and she threw me out :-) but then she came with 2 balls for me to taste.
The balls were so delicious that while she was not in the kitchen I went and stole a ball again :-)

She made this soup for starter , then Enchiladas for main and for dessert she did flan.
All by herself.

The soup tasted so good and the balls in the soup is just to die for it is so delicious, so as we had soup left over I took pictures next day keeping in mind that I can blog this delicious soup.
The recipe is from a Flemish chef called Jeroen Meus.

Recipe Courtsey Dagelijkse kost: met Jeroen Meus
Ingridients for the soup:

• 2 liters chicken stock
• 5 red peppers
• 2 onions
• 1 clove of garlic
• 3 tablespoons butter
• 1 tablespoon curry powder
• 2 dl white wine
• 1 bouquet garni (bay leaf, fresh thyme, parsley steal) instead of making them you can buy them too.
• 100 g cream cheese with herbs
• 1 teaspoon paprika
• pepper
• salt

For the chorizo ​​balls:

• 250 g chicken breast
• 1 egg
• 100g breadcrumbs
• 100g chorizo
• 1 knob of butter
• pepper
• salt
Make the soup:


Peel the onions and chop coarsely .Halve the peppers and remove  the seeds and slice them rough.
Cut the vegetables coarsely .Melt a knob of butter in a large pot , over medium heat . Sauté the onion pieces and bell pepper in  butter until they are almost cooked . Stir frequently in the pot .Add the curry powder and paprika . Stir, and pour (optionally ) some white wine. Let everything simmer . Make a bouquet garni of some bay leaves , sprigs of fresh thyme and ( if available ) parsley steal . Ties it all together with a little kitchen twine . Pour the chicken stock to the vegetables . Let everything simmer on a low heat for 20 to 30 minutes . Remove the bouquet garni from the pot and mix the soup smooth with a hand blender .Strain the soup . Add the cream cheese and mix the soup a bit .
Season the soup with salt and pepper mill .


For the chorizo ​​balls :Add the chorozo and the chicken pieces in a food processor and mince it .Remove the mix into a bowl and add the egg and (part of ) the breadcrumbs . Add a pinch of salt and some a bit of freshly ground pepper..Knead all ingredients until smooth meat mixture . Make sure the mixture is not too wet , nor too dry . If necessary, add more breadcrumbs .Roll balls of the meat mixture , and place on a large plate or bowl .
Balls with a diameter of about 1.5 cm are perfect. Heat a knob of butter in a frying pan. Fry the balls until they have a golden brown crust . Inside, they do not have to be cooked.Put the balls (without drippings ) in the soup . Let the soup simmer a few minutes until the chorizo ​​meatballs are cooked through.The soup is ready to serve.
 

Passion Fruit Curd Tartlets

Remember my Passion Fruit Curd whichI sad is so easyto make and so Delicious.
These tartlets are made by using the delicious passion curd.
Till I made this curd recipe I always thought that sweet curds were something I won't make anymore as when ever I made them they were too runny etc...
But this one is totally different and it really worked. Recipe here.

The recipe is from one of my favourtie Baking Diva Mary Berry from her book Baking Bible.
And she has written in her book that these tartlets are quiet crumbly to handle and eat.
And I so much agree while i was handleing the finished tartlets they were so fragile I thought I will break them :-)
But they are so worth making as the taste is so good.

 

 

For the Shortbread ( Tartletts) These make 10 small tarts)

100 gm Softend butter
50 gm sugar
50 gm semolina
100 gm plain flour

For the filIing
I used the Passion fruit curd.

For the meringue topping:

1 Large egg white
4 tbsp of sugar.

1. Make the tartlets.Soften the butter in a bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.
2. Prea heat the oven to 150° c/ Fan 130°c / Gas 2.
   On a lightly floured worksurface, toll out the pastry to just under 5 mm ( I/4 in) in thickeness. Cut the circled according to the tartlet pan size you are using. Press the circles gently into the tart pans. Prick the base well.
3. Bake in the preheated oven for 20 to 25 minutes or untill firm and golden ( mine to less minutes). Leave the tarts in teh tine to harden slightly then ease out of the tine and leave it to cool completley on a wire rack.
4. Just before serving spoont he passion fruit curd.
   
   Pipe the meringue onto the tarts and use a blow torch to give them a caramalized effect.
   
   For the Meringue toppin:

whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.

Zucchini Soup With Green Curry and Coconutmilk

I love watching cooking programmes in TV.
And mostly when I am ironing clothes ( a chore I hate to do) to make the chore a bit lighter I will be watching cooking shows aand it is always in English. Mostly it will be a cooking programme from BBC or some other food channel.
But here we have a young chef called Jeroen Meus and a programme called Dagelijkse kost and his way of cooking I just love, mostly his recipes are easy to foolow and simple that it is hard not to give it a try.
And I have tried few of his recipes and love them. I changed a bit of the recipe according to my taste.

Ingridients:
1 1/2  liters Vegetable stock
4 Zucchini chopped ( keep few slices for decoration if you want)
2 large onions chopped
1 clove of garlic chopped
400 ml unsweetened coconut milk
1 to 2 tablespoon fresh green curry paste
3 heap table spoon corriander leaves
2 tbsp olive oil
Pepper tp taste
1 tsp fish sauce (optional)

In a large pan add the olive oil and sautee the inions for few minutes. Add the chopped Zucchini fry them for few minutes, add the garlic, curry paste and corriander leaves and fry for few more minutes.
Add the vegetable stock , whent he soup comes to boil , reduces the heat and simmer for 30 minutes.
Mix the soup with a hand blender ( or a mixer) add the cocount milk and then the fish sauce and serve warm with a sprinkling of corriander leaves.

Dutch Pea Soup

Here Hans and Shyama love this soup, just make this for them and they are really happy.

Especially on winter, but I must admit I make this other seasons too as they will be going on asking me when am I going to make pea soup.
Actually I don't remember whenI made this soup, and latley I have not been baking so much or cooking something new, that I have been taking from my file pictures to post things here.
Fes days before while skyping to sis, she asked why haven't you not poasted anything new and I replied to her, I have not been making anything special these days other than the Jaffa Cakes which I posted last week. And yeah i did make a Rum Drenched Vanilla cake for this weeked :-)

Good thing about making this soup is it is such a huge quantity , that I freeze them in portions and they can have it when ever they like.

Ofcourse this is not a traditional recipe, the one my MIL makes is with pigs trotter etc.... and that is a little bit too much for my delicate Indian stomach to handle or make it.
This is much more my version of Dutch Pea Soup were they will add smoked Sausages in the soup which I didn't hace so I just used normal sausages  to serve them with.
So please I hope the traditionalist would not say you have to add this or something else as I mentioned before this is my adaptation.

400 gm Dry split peas ( soak the night before and wash it again before cooking )

2 onions chopped

200 gm bacon chopped

2 leeks chopped

3 celery sticks chopped

1 carrot chopped

3 large whole potato

1 bay leaf

3 liter of vegetable broth / Chicken broth

Handfull of parsley

1 tsp of dry thym

Pepper and Salt to taste

Few sausages sliced for serving

Few tbsp of oil

In a huge pressure cooker ( I always use pressure cooker for my soup, you canuse a pan but then make sure you increase the cooking time accordinly) add the oil, and when it is heated up add the bacon fry for 2 minutes then add all the chopped vegetables, except for the potato, fry for some 6 minutes till all the vegetables are lightly colored.

Add the soaked and washed peas and rest of the ingridients and clost the pressure pan and cook for 13 minutes ( well that is how long i cook mine inmy pressure cooker)

When everything is cooked, open up the pan,I take out the potatoes and then mix everything else with a hand mixer. Slice the potatoes which will be very soft and add to the mixed soup.

Serve with sliced sausages and croutons.

If you think the soup is too thick you just have to add more broth to make it thinner.



Cream of Mushroom Soup

I think soon my blog is going to be over flowing with soups, here the weather has really truned cold, today it was 2°C which is so cold that I am happy to stay inside home if I don't have to go out, which is what I did anyway today, Hans came back home saying it is so cold, his face was even reddish.

Summer or Winter we have a cup of soup for lunch before the main dish. That is a must for Hans, it is like if there is no soup he would say given me tinned soup, which I think is not good at all.

I don't need soup for summer etc.... but when the weather is so cold I am always happy to have a cup of soup.

This is a easy soup and we love it here well H and I love Shyama dislike mushroom but then she is only comming on weekeds from her colleage so there is no need to think if she likes it or not when I make this soup.

When you make this soup just make sure you make it in a big pot as when thesoup starts bubbling up it boils up like milk as there is flour , so if you use a small pot it will over flow.

250 gm Crimin Mushrooms choped ( you can use the normal white ones, but i think this one has much more flavour)

1 medium onion finley chopped

65 gm butter

65 gm flour

1500 ml vegetable broth

200 ml cream

pepper and salt to taste

Heat in a big pan the butter and when it is melted add the onions fry for few minutes, then add the  flour and stir for 2 minutes , so that you remove the flour taste, add the broth mixing vigorously so that you don't get any lumps, then add the chopped mushroom and bring everything to boil, when it starts to boil, lower the heat and let it bubble for 10 to 12 minutes.

Add the cream, pepper and salt and serve with a sprinlikling of parsley.



French Onion Soup With Gruyere Crountons

When I was living in Indian we never ever had soup, I think the first time I had soup was when I was a teenager and that too in Chinese Restaurant. And that time my favourite soup was Sweet Corn Soup, then later I jumped to Wonton Soup then I got married and came here and Hans loves soups.
Here we have a small bowl og soup every afternoon , if there is no soup I think I would go as fas as saying Hans would get depressed :-)
So I do make soup a lot at home, I make them in a whole bunch and keep in the fridge in a tupperware for three days and when I make  certain soup a bigger portions I freeze them in small portions so that there is always soup at home.
This Soup is totally different that the older Easy onion soup  I have posted. which I do make often as I always have onions at home and that one is so easy to make when I hav eno other vegetables to make soup.

But this one is a real luxury Onion Soup. And don't make it if you don't have enough time, as this one takes a while to make but sure worth it.It does take time to chop the onions, caramalize them etc..... and also a luxury one with wine and cognac etc... but the taste is just superb. Not to mentions the slices of bread with melted cheese.



Ingridients:
50 gm butter
2 tbso oilive oil
2 kg onions ( yellow/white ones, don't use the red onions)
1 tsp chopped fresh thyme
1 tsp sugar
1 tsp Sherry Vinegar ( I didn't have so i used raspberry vinegar)
1500 ml good beef broth ( I don't like beef broth so I usee good chicken broth, ofcourse you can use vegetarin broth too)
1 1/2 tbsp of flour
150 ml of dry white wine ( optional but it adds to the taste)
1 tbsp Cognac
Salt and balck pepper to taste

For the croutons
6 to 12 slices of thick baguttes ( if it is one day older it is better too)
1 clove garlic
1 tsp french mustard paste
125 gm grated gruyere

Heat the butter and oil in a big pan.
Add the onions and stir so that all the onions pieces are coated with butter and oil.
Fry them for 5 to 8 minutes  in a medium fire; till they get softer. Stir in between twice.
Add the thyme.

Non tirn the fire to low. And fry the onions for 20 to 30 minutes covering the pan with a lid, and inbetween making sure to stir otherwise you will burn the onions.

After 20 to 30 minutes remove the lid turn the fire a bit higger , add the sugar, and fry them for 5 to 10 minutes, till the onions turn brown.
Add the Vinegar and turn the fire huget. Fry the onions till they are dark brown. Stirring them regularly.
This wil take aprox 15 to 20 minutes.

In the mean time bring the broth to boil.
Add the flour to the onion mixture and bake for 2 minutes so that there is no flour taste.
Pour the boiled broth into the onion mixture and also add the cognac, peper and salt. Let the soip simmer for another 15 to 20 minutes.

For making the croutons.
Preheat the oven to 150°C.
Lay the slices of bagutte in a baking plate and toast them till they are brown.
Rub them with garlic , spread mustard paste and scatter with the chees and grill till the cheese is melted.
Ok that is what the recipe said in the book, for makign the croutons, but I just slices the bagutte, rubbed the garlic, spread the mustars and then chesse and staight grilled them till the cheese was melted.
For serving the spup, pour the soup in cups , topping up with 1 or 2 slices of the grilled baguttes and serve.

A soup, Rome holiday and the baking loot from Sis

Thankyou for all the Birthday wishes you send to my daughter's 18th b'day in my earlier post.
We had a wonderful time in Rome Celebrating her b'day.
For the week we were there, we have been fully busy, we left our hotel after breakfast and was only back by midnight as we wanted to see as much as possible in these days.
And every evening we three had a relaxing dinner in one of the pleanty cozy places they have there with good food and wine.


Just sharing couple of pictures with you all.

Remember me telling you all hubby is gone to US last month for 10 days. He went to my sister's place and this I really have to share with you all, especially my baking friends, the goddies I got from my sis. Hubby went with one suitcase and he came back with 2 suitcase.
Sis had send me so much things from there :-)


I think I have muffin cups for atleast 5 years :-)

One of the sweetest presenthubby have ever give me :-)

Now to the soup. I have posted this soup earlier, but as I have not been cooking or baking anything special I thought I will post thie Asperagus soup again as it was the season here and I made them again.
If you ant to check out the recipe hopp over to this post.

Baking goodies etc.... which I got from Sis.

Fresh Tomato Soup and a Picnic

Sunday there was a picnic Organized in Brussels with few bloggers. And as I had met Apolina from Bombay-Brusselles the week before I thought why not go and meet some more bloggers.
It was meant to be a picnic in one of the parks there, but the weather was bad, so Corinne was kind to invite all of us to her home so that we didn't had to cancel it.

We were with eleven,plus Apolina's daughter and Corinne's daughter.

Ofcourse what do when bloggers meet they talk about food and eat and eat.
Ofcourse we had to eat, there were plenty of food , all of us had brought few goodies from our kitchen.

I think we left corinne's place after four thirty and then few of us head to the Asian store to buy things which was really fun.
If you hopp over to Apolina's place you will see in details who all were there.

Now to the recipe. I am sure I have told tha tmy hubby loves a cup of soup before his lunch and if ther eis no soup he is like a child who didn't get his dessert.
Winter or summer he just love his soup. I make soup and keep in tupperware so that there is soup every lunch.
And now at the moment it is time for really delicous looking tomatoes in the market I make them with fresh tomato and in winter i use tinned ones.

500 gm tomatoes Chopped
1 large leeks chopped
2 onions chopped
2 stick celery chopped
2 carrots chopped
2 garlic cloves chopped
1 tbsp tomato puree (optional)
1 tsp sugar (optional)
100 ml or more cream
couple of tbsp parsley
1500 ml vegetable broth
Pepper to taste
2 tbsp of olive oil

Heat the oil in a large pan ( I use my pressure cooker so it is fast done) add all the vegetables except the tomatoes, saute them for few minutes and then add the tomatoes and garlic mix weel.
Add the rest of the ingridients and when it boils cook in a slow heat for some 10 minutes.
When it is cooked I use a hand blender to mix everything.
And then add the cream stir well and serve.

Chervil Soup

It is a sunday and normally I don't blog, but I am fast posting this for Weekend Herb blogging, Ivy of Kopiaste is this weeks host.It was started Kalyn of Kalyn’s Kitchen .

Chervil Soup is something i make atleast once a month. This is one of the soup which my daughter like it when she was little. She like them now also, but when she was younger it was really difficult to make her eat vegetables.If you want to know more information about Chervil , you will find it here

Ingridients.
1 big bunch of chervil.
2 leeks cut finley
1 onion cut finley
100 gm cooked peas
2liter vegetable broth.
2 tbsp oil
Peper and Salt to taste.

Heat a big pan, add the oil and fry the onions and leek for few minutes. Add the chervil , vegetable broth, salt and peper to it and cook for atleast 10 to 15 minutes till the vegetables are cooked. Mix then in a blender or with a hand mixer ( i use a handmixer).Add the cooked peas. Serve warm.

Wonton Soup

I just checked my google reader and I saw 228 post for reading and I was like wow I do have to catch up with all the wonderfull post.

I love blogging, but I have promised myself no blogging and blog hopping in the weekend so I don't check any blogs (well that has to be asmall lie thise weekend while i was looking o my mails i did take some sneak look to some blogs very fast, just for 5 minutes)
But then I look to my reader on monday afternoon and I see suddenly 228 post :-) I am not complaining, i do love going to all the blogs i love to read.

Well now let me go to the cooking side of the post.
I have had this pictures of this delicious soup for almost a year, and till now i didn't post them.
Don't know why, it just didn't seems to happen.
Actually I have some more in my draft, which i will have to post soon.
Wonton soup is something i make a lot at home.
When i make the wontons, i make a whole batch and keep them inthe freezer, so when i feel like having this delicious soup i just have to make soup and then sontons i take from my freezer.

My recipe is not at all authentic, i just make the way me an my family likes.

For the soup
1 onion cut fine

1 small piece of ginger grated
2 to 3 chillies or according to your taste.
One and a half litre Chicken broth ( i used readymade broth cubes)
1 tbsp soya sauce.
1 to 2 tbsp oil

Method:
Heat the oil in a pan and fry the onions for a few minutes.
Then add the chillies and ginger.
Fry for few seconds and the broth.
Cook for 10 minutes.Now add the wontons and boil for few minutes.Serve hot. You can garnish with spring onions or corriander leaves.

For the wontons.
1 packet of shop bought wonton wrappers. ( mostly there is 40 to 50 wrappers in a packet)
250 gm minced chicken ( use chicken legs, then the filling is moist, if you use breast it is a bit dry)
1 big piece of ginger
2 cloves garlic
3 to 4 chillies or according to your taste
2 tbsp of soya sauce or to your taste
4 tbsp finley chopped spring onions
2 tbsp corriander leaves optional
1 tbsp corn flour.
Grind them all together to a fine paste.

Place a tbsp of filling in the middled of each wrapper , brush the sides of the wrapper with water and just take all the ends and stick together, so you will have a bundle shape.
Do the same with the rest of the wrappers .
Heat water in a big pan with salt and a bit of oil and when the water is boilinh add the prepared wontons in batches and cook for few minutes, drian them and use them inthe soup.
When i make a huge batch i pour 1 to 2 tbsp of oil onto the cooked wontons so they don't stick to each other.

Brocoli Soup

I have had this soup in my draft for long, but never got to post it.
I have told you all before soup is something which we have always for lunch.
Befor the meal we have a cup of soup. In a way when my daughter was younger this was a real good way for making her have vegetables.
Actually it is a real easy soup to make.
I don't even think there is a recipe for this, but still here it goes.

I have no idea how much brocoli i use. I buy one and chopp all of it and use it.
2 leeks cut fine.
2 litre of vegetable broth.
200 ml Cream.
Pepper and salt for taste.
3 absp of oil.

Heat the oil in the pan and add the vegetables, saute them for a while , add the vegetable broth ,salt and pepper. Cook it for 15 minutes or till the vegetables are cooked.
I always use my pressure cooker for making soups.
Mix it with a blender add the cream and serve hot.

Easy to make but creamy and delicious.

Few of the SOUPS I have made.......

Soup and Mixed Rice

Few days back when DK announced the theme for AWED was Chinese I was thrilled but then she only want to have veg dishes so i thought why not make a vegetarian chinese soup :-).

Mixed Rice

Mixed Rice
But then I also made this rice which had soya sauce in it so i think thought well that is whinese ingridient so i will send both the dishes to her.
Am sending the rice to the mixed rice event which is hosted by Easy Craft of Simple Indian Food- An Easy Cooking blog.

Actually both the soup and the rice is so easy to make. And i am sure all of you know how to make this easy soup and the rice, but still here is the recipe.....

Chinese Vegetable soup with Noodles.
1 Onion Chopped
1 carrot chopped
Few mushroom chopped
1 chillies
1 small piece of ginger
1 1/2 l vegetable broth.
2 tsp soya sauce. Add carefully other wise the soup will be too salty
100 gm Noodles.
2 tbsp corn flour mixed with a bit of water.
Few spring onions for garnish. I didn't have them at home so didn't use.

Put all the vegetables, broth into a large pan. Cook for 10 minutes or untill the veggies are cooked.
Add the soya sauc, corn flour and the Noodles. Cook for few more minuts till the noodles are done.
Enjoy

Fried Rice.
250 gm Basmati rice cooked. I let the rice fully cold before it fry them.
Heat oil in a wok add 1/4 cup chopped spring onions, a small piece of finley cut ginger, few garlic chopped, 2 chillies and saute them for few minutes.
Now add 1/4 cup cooked peas, 3 tbsp soya sauce. and the cold rice.
Mix everything together and serve hot garnished with extra spring onions.

From my part you can add any vegetables you have at home. I justadd these as i know my daughter like peas.