{"id":8628,"date":"2009-10-18T20:14:51","date_gmt":"2009-10-19T00:14:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8628"},"modified":"2009-10-18T21:03:26","modified_gmt":"2009-10-19T01:03:26","slug":"seafood-egg-rice-bowl-with-sweet-and-sour-sauce%e7%94%98%e9%85%a2%e3%81%82%e3%82%93%e3%81%8b%e3%81%91%e6%b5%b7%e9%ae%ae%e5%8d%b5%e3%81%a9%e3%82%93%e3%81%b6%e3%82%8a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8628&lang=en","title":{"rendered":"Seafood Egg Rice Bowl with Sweet and Sour Sauce
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\"IMG_8630\"<\/a><\/p>\n

Seafood Egg Rice Bowl with Sweet and Sour Sauce<\/strong>
\nLunch October 17, 2009<\/em><\/p>\n

This was a very tasty and satisfying lunch. Cook seafood and egg (mixed with a little sugar and salt) in a pan and put it on rice. Serve it with sweet and sour sauce, green onion, and red ginger. Red ginger is very very important in this dish, and I don’t recommend making this rice bowl without it. Jarred red ginger is sold at Asian grocery stores. <\/p>\n

sweet sour sauce: ketchup, soy sauce, vinegar, sesame oil, sugar, water, corn starch<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Seafood Egg Rice Bowl with Sweet and Sour Sauce Lunch October 17, 2009 This was a very tasty and satisfying lunch. Cook seafood and egg (mixed with a little sugar and salt) in a pan and put it on rice. Serve it with sweet and sour sauce, green onion, and red ginger. Red ginger is […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-8628","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8628","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=8628"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8628\/revisions"}],"predecessor-version":[{"id":8663,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8628\/revisions\/8663"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}