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

    [
  {
    "recipeCode": "64c57fc96d904bab800106b763d3766d",
    "updated": "2025-05-19T22:19:46.117Z",
    "title": "Chicken Fried Rice",
    "subtitle": "A quick and delicious recipe inspired by authentic Chinese street food.",
    "description": "This chicken fried rice recipe is inspired by an exceptional dish I once enjoyed at a street food stall in China. Unlike typical versions where the chicken can be tough and the rice seems secondary, this dish is prepared fresh from scratch in just minutes, resulting in a flavorful and satisfying meal. The rice should be cooked ahead of time before frying.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain white rice, measured and cooked according to the method given",
          "fresh or frozen peas",
          "groundnut or vegetable oil",
          "finely chopped shallots",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onions, white part only",
          "boneless, skinless chicken thighs, coarsely chopped",
          "salt and black pepper",
          "eggs, beaten",
          "sesame oil",
          "chilli bean sauce or paste",
          "shrimp paste or sauce",
          "finely chopped green spring onion tops"
        ]
      }
    ],
    "instructions": [
      "Spread the cooked rice on a baking sheet to cool completely. Once cooled, refrigerate it. Use the cold rice for the next steps.",
      "If using fresh peas, boil them in water for about 5 minutes, then drain. If using frozen peas, thaw them first.",
      "Heat a wok or large frying pan over high heat until very hot. Add 1½ tablespoons of oil, and when it begins to smoke slightly, add shallots, garlic, ginger, and white parts of the spring onions. Stir-fry for 1 minute.",
      "Add the chopped chicken along with 2 teaspoons of salt and ½ teaspoon of black pepper. Continue stir-frying for 3 minutes.",
      "Remove the pan from heat and transfer the contents into a bowl. Wipe the pan clean.",
      "In a small bowl, mix the beaten eggs with sesame oil and a pinch of salt. Set aside.",
      "Return the wok or pan to high heat. Add the remaining 1½ tablespoons of oil, and once hot and smoking slightly, reduce heat to medium. Pour in the egg mixture and stir-fry for 2 minutes.",
      "Add the cold rice to the eggs and stir-fry for 3 minutes, combining thoroughly.",
      "Stir in the peas, cooked chicken, chilli bean sauce, and shrimp paste. Continue stir-frying over high heat for 5 minutes.",
      "Add the chopped green parts of the spring onions and stir-fry for another 2 minutes. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]