Go Back

Chestnut Fried Rice

This Chestnut Fried Rice is studded with dried cranberries, shallots, mushrooms, scallions, cilantro, mint, and chestnuts, of course.
5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4

Equipment

  • large wok

Ingredients
  

  • 2 tbsp neutral oil I used canola
  • 3 shallots halved and sliced
  • 4 cloves garlic minced
  • 1 (1-inch) knob ginger peeled and minced
  • 227g (8oz) button mushrooms sliced
  • 100g (3.5oz) peeled, roasted chestnuts coarsely chopped
  • ½ dried cranberries
  • 2 cups cooked jasmine rice chilled
  • 1 tbsp Shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 3-5 green chilis thinly sliced
  • 5 scallions thinly sliced
  • ¼ cup fresh cilantro finely chopped
  • 2 tbsp fresh mint finely chopped
  • 2 tbsp Thai basil** optional

Instructions
 

  • 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.
Keyword chestnuts, dried cranberries, fried rice, Mushrooms