In a large wok heat the oil over medium-high heat until shimmering. Add the scallions and saute until just translucent. Add the ginger, garlic, and mushrooms and saute until browned.
Stir in the chestnuts and dried cranberries and saute until the cranberries begin to plump - about 2-3 minutes. Reduce the heat to low and add the rice
In a small bowl, whisk to combine the soy sauce, oyster sauce, Shaoxing wine, honey, and lime juice. Pour mixture over the rice and toss to combine. Stir in the scallions and chilis and cook for a minute more.
Take the rice off of the heat and stir in the mint, cilantro, and Thai basil. Serve immediately.
Notes
**Thai basil can be difficult to find, so if you can't find it just leave it out.