Family Fun, Reviews, Travel Reviews

Never Order Take-Out Again Try These Great & Easy Recipes Using Ling Ling Fried Rice + A $2 Off Coupon #LingLingFriedRice #IC #AD

This post was sponsored by Ling Ling and all opinions expressed in my post are my own


Whether you’re cooking for one, or cooking for the family, you want something that’s not only tasty and good for you but let’s face it, something that’s easy to make and allows for your own personal touches. From looking for something that can be a light and filling meal on a warm summer day, or something that can be that centerpiece showcasing a wide variety of family- style sides, the next time you shop, make sure you do not leave the store without Ling Ling Fried Rice.  


This week I was lucky enough to head to San Francisco to Parties That Cook to be a part of a very special cooking event. Headed by Master Chef Mike Chapter, we were treated to a night of not only food and fun, but easy and simple to use cooking tips including everything from easy to use kitchen hacks such as the proper way to peel fresh ginger to scrumptious pairings that make meal time something to celebrate.



Did you know that the Ling Ling brand was started more than 20 years ago with their signature pot stickers, which were the jumping off point that inspired them to branch out, and thus Ling Ling Fried Rice was born? Their goal was always to bring Fried Rice from authentic family recipes from China, Japan, Korea and Thailand from their home into yours. The all new Ling Ling Fried Rice line has five unique dishes based on pure and authentic Asian inspired recipes from Japan, China, Korea and Thailand.


  • Yakitori Chicken
  • Yakiniku Beef
  • Thai-Style Chicken
  • Chinese-Style Vegetable
  • Bibimbap Beef

Throughout the course of the night, Chef Mike took us into the kitchen and showed us how easy it was to make pairings to use as side dishes as well as include the rice iteself as a base for the main course. There was something for every style and every taste and each of us came away with not only filled and happy tummies, but meals that we could recreate at home and share our new found skills and recipes with our family members. Throughout the course of the evening we were able to create, cook and serve:#LingLingFriedRice

Ling Ling Yakatori Chicken

Paired with

Crispy Kale Salad with Shiitake Mushrooms, Raisins and Almonds

Ling Ling Chinese Style Vegetables

Paired with

Hand Rolled Scallion Pancakes

Ling Ling Bibimbap Beef

Paired with

Asian Cucumber Salad


They may have looked fancy, but I have to tell you thanks to Chef Mike and the amazing staff of Parties That Cook everything was made, plated, on the table and served in under an hour. Here are a few of the great recipes that we learned that you can make and serve up for dinner tonight:



Serves 8

Salad Toppings

1 pound shiitake mushrooms, stemmed and quartered

2 teaspoons kosher salt

2 Tablespoons olive oil

1 cup almonds, toasted and chopped ¾ cup golden raisins

Sauté the Mushrooms: Toast almonds in pre-heated 350°F oven for 4-5 minutes. Cool and chop. Heat a sauté pan with the olive oil. Add the mushrooms, sprinkle with salt and cook until tender, and set aside with the almonds and raisins.



⅓ cup rice vinegar

3 Tablespoons honey

3 Tablespoons white miso

2 Tablespoons sesame oil

¼ cup olive oil

Make the Vinaigrette: In a mixing bowl, whisk together the vinegar, honey, white miso and sesame oil.


3 bunches Tuscan kale, stemmed and cut into 1” pieces, divided

4 Tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

Making the Salad: Preheat oven to 400°F oven. Toss half the kale in a large mixing bowl, toss with olive oil. Spread kale in an even layer across two sheet pans. Sprinkle with salt and pepper. Bake kale in oven for 10-15 minutes or until crispy. Remove from oven. Cool 5 minutes before adding to salad.

Assemble the Salad: In a mixing bowl, add the remaining raw kale and mushrooms, toss with ¾ of the vinaigrette, salt and pepper. Add ½ the raisins, almonds and fried kale. Toss and put on a platter. Garnish with remaining kale, raisins and almonds, drizzle with the leftover vinaigrette. Serve immediately.


*Recipe created by Parties That Cook®



Makes 16


2½ cups AP flour, plus more for rolling

2 teaspoons kosher salt

1 Tablespoon sesame oil

1 cup water, boiling

1 cup vegetable or rice bran oil

2 bunches 2 scallions, thinly sliced Vegetable or rice bran oil for frying

Make the Pancakes: In a mixing bowl, add flour and salt. Add sesame oil and boiling water. Mix until a dough forms. Turn out on a lightly floured surface, and knead for about 5 minutes. Adding flour if necessary to prevent sticking. Put back in the mixing bowl, cover with plastic and let the dough rest for 1 hour.

Divide the dough into 4 portions. On a lightly floured surface, take one portion and roll it into an approximate 7” diameter circle. Brush with oil, and sprinkle with 2 Tablespoons scallions. Roll the dough into a jelly-roll cylinder, then roll again to resemble a cinnamon roll spiral. Set aside the roll, cover with plastic wrap, and continue until all portions are rolled and shaped.

Re-flour the work surface, and roll out each portion to a 5” round. Start by flattening you’re your hand then with a rolling pin. Brush with oil and set aside. Heat a sauté pan on medium high heat, with 1 Tablespoon of oil at a time, place the pancake in the pan. Brown on each side, about 1 minute on each side, and remove from pan. Stagger cooked pancakes on a sheet pan lined with parchment paper or a cooling rack. Continue until all pancakes have been cooked.



Chili and Tamari Dipping Sauce

  • cup rice wine vinegar
  • cup tamari

2 Tablespoons chili oil

1 teaspoon sugar

¼ teaspoon kosher salt

Make the Sauce: In a mixing bowl, whisk all the ingredients together. Pour into a sauce bowl.

Serve the Pancakes: Cut each pancake into quarters. Assemble on a platter and serve with the dipping sauce.

*Recipe created by Parties That Cook®




Serves 12

Salad Dressing

!/3 cup rice wine vinegar

3 Tablespoons sesame oil 1½ teaspoons sugar

1 teaspoon kosher salt

Make the Dressing: In a small mixing bowl, mix together the rice wine vinegar, sesame oil, sugar and salt. Set aside.


3 pounds Persian cucumbers, thinly sliced

1 bunch scallions, thinly sliced

1 bunch cilantro, finely chopped

6 Tablespoons pickled ginger, chopped

1 jalapeno, seeded and thinly sliced

3 Tablespoons sesame seeds, toasted

Make the Cucumbers: In a large mixing bowl, add the cucumbers, scallions, cilantro, ginger, jalapeno and sesame seeds. Toss together. Carefully drizzle the dressing over the salad. Toss again. Let the mixture sit for 10 minutes, then toss again before serving.

*Recipe from the Food Network.


Then simply plate and serve family style-it’s just that easy!  Why order take out when you can bring something in more flavorful and healthier for you right from your own kitchen to the table? Plus the family that cooks and eats together makes more than a meal, they create memories that will last a lifetime, and recipes that can be handed down through the generations.#LingLingFriedRice

With meals this good, we may never eat out again. One thing is for sure, I am going to make sure that I stock my cupboards with all of the flavors of Ling Ling Fried Rice. Whether it’s just for me, or unexpected company comes over, and just looking to create a special family treat, it all starts with Ling Ling Fried Rice.

And because I want you to try out all of the new flavors, I’ve got a COUPON  to share with you to help get you started on your Asian cooking journey, enjoy this coupon for $2.00 off a box of Ling Ling Fried Rice and let’s face it, a coupon just makes everything in life better.#LingLingFriedRice

Thank you to Ling Ling and Parties That Cook for hosting us for a fun and informative evening. I can’t wait to try out all of these recipes on my own family and put my new found cooking skills to the test. Did you know that Parties That Cook® is available to host your next event in the San Francisco Bay Area and Chicago. Be sure to check out for information, customer reviews, and articles from the San Francisco Chronicle, The New York Times, Bon Appétit & CNBC! And don’t forget to download your coupon for $2.00 off a box of Ling Ling Fried Rice and let the cooking begin.