{"id":17566,"date":"2011-01-29T21:49:33","date_gmt":"2011-01-30T02:49:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17566"},"modified":"2011-01-29T21:49:33","modified_gmt":"2011-01-30T02:49:33","slug":"butter-fried-rice-with-mushroom-and-bacon%e3%81%8d%e3%81%ae%e3%81%93%e3%81%a8%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%81%ae%e3%83%90%e3%82%bf%e3%83%bc%e3%83%94%e3%83%a9%e3%83%95","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17566&lang=en","title":{"rendered":"Butter Fried Rice with Mushroom and Bacon
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\"\"<\/a><\/p>\n

Butter Fried Rice with Mushroom and Bacon <\/strong>
\nBrunch January 23, 2011<\/em><\/p>\n

I like butter sauteed mushrooms. Beautiful brown beech mushrooms and enoki mushrooms I found at the Asian grocery store, bacon, and cooked rice were sauteed with butter. Once off heat, mix in arugula and green onion. It was served with soft-boiled egg.<\/p>\n

Ingredients: bacon, brown beech mushroom, enoki mushroom, cooked rice, green onion, butter, salt, pepper, arugula, soft-boiled egg, thick teriyaki sauce (optional)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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Butter Fried Rice with Mushroom and Bacon Brunch January 23, 2011 I like butter sauteed mushrooms. Beautiful brown beech mushrooms and enoki mushrooms I found at the Asian grocery store, bacon, and cooked rice were sauteed with butter. Once off heat, mix in arugula and green onion. It was served with soft-boiled egg. Ingredients: bacon, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-17566","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17566"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17566\/revisions"}],"predecessor-version":[{"id":17753,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17566\/revisions\/17753"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}