Shrimp & Shiitake Rice Bowl

By Joan_Z

Serves 4
Calories: 206 (protein 14.2; carbs 23)
Hands-On time: 16 mins.
Total: 18 minutes

Ingredients

• 1 8.8 oz. pouch precooked brown rice (i.e. Uncle Ben's)
• 1 Tbsp. canola oil - divided
• 1 large egg - beaten
• 24 large shrimp- peeled & deveined
• 1 cup sliced fresh shiitake (or regular) mushrooms (wbout 12 medium)
• 1/2 cup chopped white onion
• 1 Tbsp. minced peeled fresh ginger
• 2 garlic cloves - thinkly sliced
• 4 oz. snow peas - trimmed
• 1/2 large red bell pepper - cut into 1/2 inch strips
• 2 Tbsp. lower sodium soy sauce
• 2 Tbsp. oyster sauce
• 1 green onion - thinly sliced

Preparation

Step 1

Heat brown rice according to pkg. directions & set aside.

Heat a large nonstock skillet over medium-high heat. dd 1 tsp. oil to pan & swirl to coat. Add egg; cook for 1 minutes or until done, stirring constantly to scramble. Remove egg from pan. Add 1 tsp. canola oil to pan, and swirl to coat. Add shrimp and cook for 2 minutes or until done. Remove shrimp from pan.

Add remaining 1 tsp. oil to pan, and swirl to coat. Add mushrooms, chopped white onion, fresh minced ginger, and thinly sliced garlic cloves. Cook for 2 minutes, stirring frequently. Stir in snow peas and bell pepper; cook 1 minutes, stirring occasionally. Add egg, shrimp and rice to pan, and cook 2 minutes or until thoroughly heated. Remove from heat. stir in soy sauce and oyster sauce. Top with sliced green onion.s