Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "02f0508a7fd9478db515a8f883f8aa66",
    "updated": "2025-04-13T11:06:49.000Z",
    "title": "Chicken fried rice",
    "subtitle": null,
    "description": "This recipe was an exciting one to create. I enjoy a challenge, and this certainly provided one. The goal was to prepare fried rice without using the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame. Additionally, it excludes fish and shellfish.",
    "instructions": [
      "1. Heat a nonstick wok over high heat, add 2 tablespoons of the canola oil, and heat until the oil is shimmering and nearly smoking. Add the garlic and ginger, stirring to coat in the oil, then add the green onions and toss. After that, add the onion. Cook, stirring frequently, for about 2 minutes, until the onion is soft and begins to turn golden.",
      "2. Add the carrot and water chestnuts, cooking until the carrot is tender and the water chestnuts are turning golden, about 2 minutes. Add the asparagus and continue cooking, stirring, for about 2 more minutes. Sprinkle the vegetables with a portion of the salt, stirring well to combine, then transfer to a bowl and set aside.",
      "3. Heat an additional tablespoon of canola oil in the wok, then add the ground chicken. Use your spatula or spoon to break up the chicken until it is crumbly and nicely browned, about 4 minutes. Sprinkle with the remaining teaspoon of salt and a bit of pepper. Mix well to distribute, then transfer the chicken to the bowl with the cooked vegetables.",
      "4. Pour the last tablespoon of canola oil into the wok, heat it up, then add the rice and cook, stirring frequently, for 2 to 3 minutes, until the rice is glossy and aromatic. Drizzle the rice with the mock soy sauce and toss to coat evenly. Add the vegetables and chicken back into the wok and stir well until everything is heated through. Remove from heat and serve."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "canola oil",
          "finely minced garlic",
          "finely minced fresh ginger",
          "green onions, white and green parts, chopped",
          "minced yellow onion",
          "diced carrot",
          "sliced water chestnuts",
          "chopped asparagus (fresh or frozen)",
          "salt",
          "ground chicken",
          "freshly ground pepper",
          "cold cooked rice (preferably day-old jasmine rice)",
          "cybele's soy-free soy sauce or coconut amino acids"
        ]
      },
      {
        "section": "Pour la sauce",
        "ingredients": [
          "beef stock",
          "(2 by (76.2 mm)) pieces kombu seaweed",
          "cider vinegar",
          "molasses",
          "finely minced garlic",
          "grated or finely minced ginger",
          "freshly ground pepper"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]