I dunno how your YAML thing works and you haven't written any docs, so
here's another free-form recipe for you.

3 servings

Ingredients:

- 1 cup rice
- Enough chicken breast
- Some peanut oil
- Garlic, diced
- Dried bird's eye chilis to taste, crushed
- 1 yellow onion, diced
- Soy sauce
- Fish sauce
- Sesame seeds
- 3 eggs
- Knob of butter

Steps:

Part one:

1. Combine chicken breast, peanut oil, chilies, and garlic in a plastic bag.
2. Cook rice, with little to no salt, per instructions.
3. Put both in the fridge. Come back in a few hours.

Part two:

1. Put a little bit of oil (1 tbsp?) into a pan and heat on high until
   shimmering.
2. Add onions, stir around to get them nicely covered in oil, cook until
   slightly translucent (2 mins max)
3. Add chicken. Don't put your face near the pan unless you want chili
   smoke in your eyes. Open a window.
4. Cook chicken. Develop some browning on the outside in the high heat.
   Once no uncooked flesh is visible, give it another 30 seconds and
   then gather everything already in the pan to one side.
5. Reduce heat slightly, and add knob of butter to pan. Allow it to melt
   somewhat, then add rice over the top. Allow rice to fry for 30-60
   seconds, stopping before the butter burns, and then mix the remaining
   butter into the rice.
6. Pour soy sauce and fish sauce over everything to taste. About 2-3tbps
   of sauce. Use more soy sauce than fish sauce, perhaps in a 4:1 ratio.
7. Rearrange pan again to make more space. Crack eggs into this space.
   Scramble them lightly until about half cooked. The goal is to get a
   nice mixture of both raw egg and cooked egg.
8. Mix everything together, coating rice in the uncooked egg. Cook for
   1-2 additional minutes, until the egg is mostly cooked and everything
   looks delicious.
9. Serve.

Keeps in the fridge for up to a week, reheats nicely with 2 mins in the
microwave.

Added the recipe to the website, thanks

Will write some docs on the format.... soonish...

Op ma 8 feb. 2021 om 15:23 schreef Drew DeVault <sir@cmpwn.com>:
>
> I dunno how your YAML thing works and you haven't written any docs, so
> here's another free-form recipe for you.
>
> 3 servings
>
> Ingredients:
>
> - 1 cup rice
> - Enough chicken breast
> - Some peanut oil
> - Garlic, diced
> - Dried bird's eye chilis to taste, crushed
> - 1 yellow onion, diced
> - Soy sauce
> - Fish sauce
> - Sesame seeds
> - 3 eggs
> - Knob of butter
>
> Steps:
>
> Part one:
>
> 1. Combine chicken breast, peanut oil, chilies, and garlic in a plastic bag.
> 2. Cook rice, with little to no salt, per instructions.
> 3. Put both in the fridge. Come back in a few hours.
>
> Part two:
>
> 1. Put a little bit of oil (1 tbsp?) into a pan and heat on high until
>    shimmering.
> 2. Add onions, stir around to get them nicely covered in oil, cook until
>    slightly translucent (2 mins max)
> 3. Add chicken. Don't put your face near the pan unless you want chili
>    smoke in your eyes. Open a window.
> 4. Cook chicken. Develop some browning on the outside in the high heat.
>    Once no uncooked flesh is visible, give it another 30 seconds and
>    then gather everything already in the pan to one side.
> 5. Reduce heat slightly, and add knob of butter to pan. Allow it to melt
>    somewhat, then add rice over the top. Allow rice to fry for 30-60
>    seconds, stopping before the butter burns, and then mix the remaining
>    butter into the rice.
> 6. Pour soy sauce and fish sauce over everything to taste. About 2-3tbps
>    of sauce. Use more soy sauce than fish sauce, perhaps in a 4:1 ratio.
> 7. Rearrange pan again to make more space. Crack eggs into this space.
>    Scramble them lightly until about half cooked. The goal is to get a
>    nice mixture of both raw egg and cooked egg.
> 8. Mix everything together, coating rice in the uncooked egg. Cook for
>    1-2 additional minutes, until the egg is mostly cooked and everything
>    looks delicious.
> 9. Serve.
>
> Keeps in the fridge for up to a week, reheats nicely with 2 mins in the
> microwave.