Kale and Corn Fried Rice Recipe

This is a Sponsored post written by me on behalf of P.F. Chang’s for SocialSpark. All opinions are 100% mine.

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Autumn is a season that always brings to mind particular flavors and foods.  Apples, pumpkins, ginger and more all bring the flavor of fall.  P.F. Chang’s is celebrating the season with a Fall Seasonal Menu.  These special dishes incorporate fall ingredients such as flank steak, butternut squash, corn, brussels sprouts, red quinoa, kale, candied walnuts, Chinese broccoli, Asian mushrooms, green apples, daikon sprouts, prawns Fresno peppers and scallions.  These fall ingredients also inspired me to create my own Kale and Corn Fried Rice Recipe – which I call Harvest Fried Rice……but I’ll get to that in a moment!

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As part of the celebration, P.F.Chang’s is also hosting a The Goodness of Fall Contest.  Contest entrtants will create at least three unique fall dishes highlighting 3 of the seasonal ingredients that are used on the new Fall Seasonal Menu. From there, the top 5 recipes will then be judged by a panel of judges for a chance to win the grand prize!

Contest Panelists include: Philip Chiang, Cofounder of P.F. Chang’s; Yuji Iwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s; and Jennifer Chong; a prominent blogger partner.

Prizes include: a $50 daily P.F. Chang’s gift card winner; The grand prize winner and one lucky guest will win a two-night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. It’s a once-in-a-lifetime Napa Valley getaway!

When you visit the  contest page you will also  be able to print a $10 off $40 special offer!

I created my own recipe using the fall foods suggested by P.F. Chang’s and I have to say it turned out delicious!!!

Harvest Fried Rice with Kale and Corn


3 cups cooked brown rice
4 cups kale
1 cup corn
3 scallions
1 large clove garlic, minced
2 tbsp olive oil


kale corn ingredients

2 Tbsp soy sauce
2 Tbsp honey (or brown rice syrup for vegan option)
1 tsp rice wine vinegar

kale corn rice sauce

Make sauce by mixing soy sauce honey and vinegar in a small bowl. Wash the kale and tear into small pieces – no bigger than 1″ across – discarding any thick stems. Leave some of the excess water on the kale and place in a covered dish and microwave 3-4 minutes or until kale starts to wilt. Slice scallion keeping white and dark green parts separate. Heat oil in a large skillet or wok. Add whites of onions and sautee until beginning to brown. Add garlic and green parts of onion and stir while cooking for 1 minute. Add in kale, corn and rice. Cook until heated through. Add in sauce and stir well. Remove from heat and serve.

kale corn rice

The fall seasonal menu items at P.F. Chang’s also look delicious. I’m most looking forward to trying the Shanghai Waldorf Salad and the Miso Chicken, but I may just have to work my way through the menu.  Other delicious options included are:

*Ginger Jalapeno Mule and Apple Cinnamon Martini

*Pumpkin Dessert Wontons

*Apple Cinnamon Martini

*Apple Dessert Wontons

*Shanghai Waldorf Salad

*Crispy Korean Chicken Wings

*Miso Chicken

*Harvest Vegetable Quinoa “Fried Rice”

*Vietnamese Noodles with Steak & Shrimp

*Citrus Mustard Prawns

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For more information you can Follow @pfchangs  and Follow P.F. Chang’s on Pinterest.


Which Fall dish are you most excited to try?

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Easy Baked Egg Rolls Recipe with Homemade Sweet & Sour Sauce

This is a great recipe for a meatless dinner, or can also serve as a fun party appetizer.  They are easy to make, but the results look like you worked really hard!  If you prefer an egg roll with meat, you can add a bit of shredded chicken or pork.

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps


Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. Place rolls seam side down on a greased cookie sheet. Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)

Easy Healthy Sesame Chicken Recipe

I love chinese food, but take-out can be pricey, especially for a whole family and, in general it’s not all that healthy. This version of sesame chicken, however, is easy to make at home and it is MUCH healthier than the takeout version!

Sesame Chicken the Healthy Way

1 1/2 lb Chicken Breast (boneless,skinless)
4 tbsp Honey
3 tbsp Sesame Seeds
4 tbsp Soy Sauce
2 Cloves Garlic, minced
4 Egg Whites
1/2 cup Cornstarch
1/2 tsp Salt
1/2 tsp Ground Black Pepper
2 tbsp Canola Oil
4 Scallions – sliced thin (optional)

In a small bowl combine honey, sesame seeds, soy sauce and garlic for the sauce.

In a large bowl, whisk egg whites and cornstarch together. Add chicken to the bowl, season with salt and pepper and toss until coated.

In a large nonstick skillet at medium-high, heat the oil. Add the chicken and cook 6-8 minutes or until golden and cooked through.  (If you don’t have a very large skillet, cook the chicken in two batches so that it is not too crowded – it should be in a single layer in the pan.)  Add the sauce and scallions to the skillet and mix to coat.

Serve chicken with the rice and steamed broccoli or snow peas (the veggies can be served on the side or mixed in with the sauce).