'Tis the season for roasting chestnuts...but many of us don't have an open fire just yet. Not to worry, our Fondo di Toscana® Whole prepared chestnuts have you covered. Not only are these peeled & cooked, but these are also freshly picked in France during the fall harvest and prepared by hand without the use of any chemicals in order to maintain their rich flavor and texture.
Chestnuts are often associated with heavy winter dishes such as roasted poultry and game, but here we are using them in a twist on classic fried rice. The results are unexpected and delicious--this will keep even the pickiest eaters coming back for seconds.
Did you know that Chinese Black Rice has a richer, sweeter flavor than traditional rice varieties? That quality makes this the go-to choice for a sweet & savory dish like this.
Chinese Black Fried Rice
with Chestnut & Apple Tamari
2 C Jansal Valley® Chinese Black Rice
4 C Vegetable Stock
3 T Canola Oil
3 cloves Fresh Garlic / grated
½ T Fresh Ginger / grated
½ C Apple Cider
¼ C Jansal Valley® Tamari
2 T Sesame Oil
1 t Jansal Valley® Szechuan Peppercorns
For Fried Rice:
2 Eggs / scrambled
2 Shallots / thinly sliced
½ C canned Water Chestnuts / drained / sliced
1 can Bamboo Shoots / sliced
1 C Wild Mushrooms / thinly sliced
1 C Baby Bok Choy / sliced
1 C Fondo di Toscana® Prepared Chestnuts / thinly slice
Prepare rice in vegetable stock according to package directions. Once tender, remove from heat and spread evenly onto a sheet pan to cool completely.
Combine ingredients for sauce in a small pan and bring to a boil. Reduce to a simmer, then allow the liquid to reduce by half.
Meanwhile, begin stir-frying the various components for the rice. Heat a wok or large sauté pan over medium-high heat. Add oil, then start with the eggs. Scramble until cooked through, then remove from the pan and set aside. Move on to the vegetables, adding more oil if necessary. Once all vegetables have been stir-fried, increase the heat to high and add the rice. Quickly toss the rice, vegetables, and eggs together, then drizzle with the sauce. Season with extra tamari if desired. Serve hot.