{"id":157,"date":"2020-03-05T18:06:55","date_gmt":"2020-03-05T23:06:55","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=157"},"modified":"2021-02-11T21:28:54","modified_gmt":"2021-02-12T02:28:54","slug":"kimchi-fried-rice","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/kimchi-fried-rice\/","title":{"rendered":"Kimchi Fried Rice"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-1024x683.jpg\" alt=\"\" class=\"wp-image-219\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kimchi_rice-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Rice<\/strong>:         <ul><li>Spice mixture                 <ul><li>2 TBSP <strong>Kimchi juice<\/strong><\/li><li>2 tsp <strong>soy sauce<\/strong><\/li><li>1 tsp <strong>sesame oil<\/strong><\/li><li>1 TBSP <strong>gochujang <\/strong>(Korean red pepper paste)<\/li><li>1 tsp <strong>siracha             <\/strong><\/li><\/ul><\/li><li>3 TBSP <strong>butter<\/strong><\/li><li>1 small <strong>onion, <\/strong>diced<\/li><li>2 cloves <strong>garlic<\/strong>, minced<\/li><li>2 tsp freshly grated <strong>ginger<\/strong><\/li><li>1 cup matchstick cut <strong>carrots and\/or cabbage<\/strong><\/li><li>1 cup chopped <strong>Kimchi<\/strong><\/li><li>4 cups cooked, and cooled <strong>Jasmine rice     <\/strong><\/li><\/ul><\/li><li><strong>Fried Eggs<\/strong> (optional):         <ul><li>2 <strong>eggs<\/strong><\/li><li>1 TBSP <strong>butter     <\/strong><\/li><\/ul><\/li><li><strong>Finishing<\/strong> (optional):         <ul><li>2 <strong>green onions<\/strong>, thinly sliced<\/li><li>1 tsp <strong>sesame seeds<\/strong><\/li><li>3 TBSP chopped <strong>cilantro     <\/strong><\/li><\/ul><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Spice Mixture<\/strong>:         <ul><li>Combine liquid spice Ingredients in a small bowl.  Kimchi, soy sauce, and sesame oil.<\/li><li>Stir in paste spice ingredients.  gochujang, siracha     <\/li><\/ul><\/li><li><strong>Rice<\/strong>:          <ul><li>In a wok, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes.<\/li><li>Add garlic, ginger, kimchi, carrots, and cabbage and cook while stirring for about 3 &#8211;  5<\/li><li>Add spice mixture and rice.<\/li><li>Break up the rice in the pan with a spatula, and stir it to incorporate. <\/li><li>Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.<\/li><li>Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.<\/li><li>Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.     <\/li><\/ul><\/li><li><strong>Eggs<\/strong> (optional):          <ul><li>Place a small nonstick saut\u00e9 pan over medium heat, and add the butter oil.<\/li><li>When it is hot, add eggs, season with salt and fry to your desired doneness.              <\/li><li>Serve rice topped with fried eggs     <\/li><\/ul><\/li><li><strong>Garnish<\/strong>  (optional) :          <ul><li>Garnish with green onions, cilantro and sesame seeds     <\/li><\/ul><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Rice: Spice mixture 2 TBSP Kimchi juice 2 tsp soy sauce 1 tsp sesame oil 1 TBSP gochujang (Korean red pepper paste) 1 tsp &hellip; <\/p>\n","protected":false},"author":1,"featured_media":219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[156,126,109,1,121],"tags":[14,23,8],"class_list":["post-157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-egg","category-korean","category-uncategorized","category-vegetarian","tag-asian","tag-korean","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/157"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=157"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/157\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/219"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}