Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "fa29d027c6764ad9baa760234d45f739",
    "updated": "2025-05-20T02:44:11.843Z",
    "title": "Basic Fried Rice Recipe",
    "subtitle": null,
    "description": "In China, fried rice is traditionally served as a final course or 'filler' at the end of a meal. It is not typically eaten alongside other dishes as a substitute for steamed rice, although this is common in Western cuisine. By following these straightforward guidelines, you can achieve perfectly cooked fried rice that stays true to its authentic style.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cooked ham",
          "fresh or frozen peas",
          "eggs, beaten",
          "sesame oil",
          "groundnut or vegetable oil",
          "long grain white rice measured to the 400 ml level in a measuring jug and cooked according to the method given",
          "salt and black pepper",
          "finely chopped spring onions, white part only",
          "fresh bean sprouts"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Dice the ham into small pieces.",
      "If using fresh peas, blanch them in boiling water for about 5 minutes, then drain thoroughly.",
      "If using frozen peas, simply allow them to thaw.",
      "In a small bowl, mix the beaten eggs with the sesame oil and set aside.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the groundnut oil; when it begins to smoke slightly, add the cooked rice and stir-fry for 3 minutes until thoroughly heated.",
      "Stir in the ham, peas, 2 teaspoons of salt, and ½ teaspoon of black pepper. Continue stir-frying over high heat for 5 minutes.",
      "Add the egg and sesame oil mixture, stir-frying for an additional minute.",
      "Add the spring onions and bean sprouts, stir-frying for another 2 minutes or until the eggs are fully set.",
      "Transfer the fried rice to a serving plate and garnish with the remaining spring onions.",
      "Serve immediately, or allow it to cool and serve chilled as a rice salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For best results, use thoroughly cooled, preferably cold, cooked rice. Cooling allows excess moisture to evaporate, which helps the oil coat each grain and prevents clumping. Keep the cooked rice refrigerated until ready to use.\nAvoid adding soy sauce to the dish, as it changes the color of the rice unnaturally and can make it too salty. Excess moisture causes the rice to become sticky. Fried rice should be dry with separated grains.\nMake sure the oil is sufficiently hot before adding rice to prevent it from absorbing too much oil. Rice that soaks up oil becomes greasy and heavy. Properly cooked fried rice should have a distinctive smoky aroma and flavor."
  }
]