{"id":18015,"date":"2011-03-15T22:10:14","date_gmt":"2011-03-16T02:10:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18015"},"modified":"2011-03-15T23:22:11","modified_gmt":"2011-03-16T03:22:11","slug":"fried-rice-with-tofu%e8%b1%9a%e3%82%ad%e3%83%a0%e3%83%81%e8%b1%86%e8%85%90%e3%83%81%e3%83%a3%e3%83%bc%e3%83%8f%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18015&lang=en","title":{"rendered":"Fried Rice with Tofu
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\"\"<\/a><\/p>\n

Fried Rice with Tofu<\/strong>
\n2011<\/em><\/p>\n

You can add any meat and vegetable to fried rice in my opinion. But I had never thought about using tofu until several weeks ago. I found a small piece of tofu I wanted to use in the fridge and I decided to add diced tofu to my fried rice. It turned out very good. I don’t know why I didn’t try this before. I love the combination of tofu, pork, and kimchi. It’s very satisfying.<\/p>\n

Fried rice with tofu: oil, cooked brown Jasmine rice, pork, egg, tofu, green onion, kimchi, sugar, soy sauce, salt, pepper, (sesame oil)<\/p>\n

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

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\n2011\u5e74<\/em><\/p>\n

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

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Fried Rice with Tofu 2011 You can add any meat and vegetable to fried rice in my opinion. But I had never thought about using tofu until several weeks ago. I found a small piece of tofu I wanted to use in the fridge and I decided to add diced tofu to my fried rice. […]<\/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-18015","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\/18015","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=18015"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18015\/revisions"}],"predecessor-version":[{"id":18740,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18015\/revisions\/18740"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}