A recent gathering of the Holly Avenue collective on a stormy Thursday evening last week featured a necessary menu choice, thanks to the accumulation of leftover rice from a couple of meals earlier in the week. It proved judicious to whip up a wok of chicken fried rice, with its marvelous mix of flavors and its homage (and improvement upon) Chinese take-out. I always find the folks at Woks of Life to be dependable and accurate guides for these cooking exploits, and that evening was no different.
We did go for a spot of dessert afterwards: a milk chocolate puff pastry braid with a sweet vanilla glaze on top. The ease of a refrigerated dough and a well-stocked chocolate baking bar corner of the cabinet conspired to make this one a reality, and it turned out pretty pleasing to us.
Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.
Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]
Milk Chocolate Bar Braid based on "Chocolate Almond Braid," from Buzzfeed's Tasty.
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