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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
67 lines
2.4 KiB
Markdown
67 lines
2.4 KiB
Markdown
---
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title: "Fried Rice"
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slug: "fried-rice"
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date: "2026-03-18"
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lastUpdated: "2026-03-18"
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category: "chinese"
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tags: ["chinese", "rice"]
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cookTime: 15
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prepTime: 15
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servings: 6
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author: "jake"
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description: "Classic fried rice with scrambled egg, soy sauce, and sesame oil. Best made with day-old rice."
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featured: false
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display: true
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displayPhoto: "./assets/fried-rice.jpg"
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---
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:::photos
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:::
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:::ingredients
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- 3 cups cooked long-grain white rice, day-old or cooled (about 1 cup dry)
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- 3 tablespoons neutral oil
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- 3 large eggs, beaten
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- 1 cup frozen peas and carrots, or other vegetables
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- 4 green onions, thinly
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- 4 cloves garlic, minced
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- 2 tablespoons soy sauce
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- 1 tablespoon oyster sauce
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- 1 teaspoon sesame oil
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- Salt and white pepper, to taste
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:::
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:::instructions
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1. Break up the **cold rice** with your hands or a fork so there are no large clumps.
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2. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon **oil** and swirl to coat.
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3. Add your vegetables to the wok and stir fry for 1-2 minutes until heated through.
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4. Add another teaspoon of **oil** and add the **rice** to the wok. Let it sit to develop color and texture. Then stir fry, tossing everything together.
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5. Drizzle with **soy sauce** and **oyster sauce** and toss to coat evenly.
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6. Clear a center in the middle of the rice, and put the rest of the oil in. Add your beaten **eggs** and cook them completely through.
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7. Fold the eggs in and break up any larger pieces. Drizzle with **sesame oil**, season with **salt and white pepper**, and toss once more.
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8. Garnish with the rest of the **green onions** and serve immediately.
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:::
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:::notes
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### Day-Old Rice
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- Freshly cooked rice has too much moisture and will steam instead of fry. Spread cooked rice on a sheet pan and refrigerate uncovered overnight for best results.
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### High Heat
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- A screaming hot wok is essential. Cook in batches if your burner isn't very powerful — crowding the pan drops the temperature and causes steaming.
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### Customize
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- Add diced chicken, shrimp, or tofu in step 4 before the vegetables.
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- A splash of rice wine or Shaoxing wine added with the soy sauce adds depth.
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- Substitute frozen corn, edamame, or diced bell pepper for the peas and carrots.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.thekitchn.com/fried-rice-recipe-23652991)**
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:::
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