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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>
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2.4 KiB
| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Fried Rice | fried-rice | 2026-03-18 | 2026-03-18 | chinese |
|
15 | 15 | 6 | jake | Classic fried rice with scrambled egg, soy sauce, and sesame oil. Best made with day-old rice. | false | true | ./assets/fried-rice.jpg |
:::photos
:::
:::ingredients
- 3 cups cooked long-grain white rice, day-old or cooled (about 1 cup dry)
- 3 tablespoons neutral oil
- 3 large eggs, beaten
- 1 cup frozen peas and carrots, or other vegetables
- 4 green onions, thinly
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and white pepper, to taste :::
:::instructions
- Break up the cold rice with your hands or a fork so there are no large clumps.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
- Add your vegetables to the wok and stir fry for 1-2 minutes until heated through.
- 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.
- Drizzle with soy sauce and oyster sauce and toss to coat evenly.
- 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.
- Fold the eggs in and break up any larger pieces. Drizzle with sesame oil, season with salt and white pepper, and toss once more.
- Garnish with the rest of the green onions and serve immediately. :::
:::notes
Day-Old Rice
- 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.
High Heat
- 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.
Customize
- Add diced chicken, shrimp, or tofu in step 4 before the vegetables.
- A splash of rice wine or Shaoxing wine added with the soy sauce adds depth.
- Substitute frozen corn, edamame, or diced bell pepper for the peas and carrots. :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::