Shrimp and Shiitake Rice Bowl

Shrimp and Shiitake Rice Bowl Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
If you can't find fresh shiitake mushrooms, button mushrooms are a fine substitute.

Sustainable Choice: Look for Pacific white shrimp that have been farmed in fully recirculating systems or inland ponds.

Yield:

Serves 4 (serving size: 1 1/4 cups)
Total time: 18 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 18 Minutes

Nutritional Information

Calories 206
Fat 6 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.7 g
Protein 14.2 g
Carbohydrate 23 g
Fiber 2.9 g
Cholesterol 109 mg
Iron 2.5 mg
Sodium 528 mg
Calcium 63 mg

Ingredients

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1 tablespoon canola oil, divided
1 large egg, beaten
24 large shrimp, peeled and deveined
1 cup sliced fresh shiitake mushrooms (about 12 medium)
1/2 cup chopped white onion
1 tablespoon minced peeled fresh ginger
2 garlic cloves, thinly sliced
4 ounces snow peas, trimmed
1/2 large red bell pepper, cut into 1/2-inch strips
2 tablespoons lower-sodium soy sauce
2 tablespoons oyster sauce
1 green onion, thinly sliced

Preparation

1. Heat the brown rice according to package directions. Set rice aside.

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

3. Add remaining 1 teaspoon oil to pan, and swirl to coat. Add mushrooms and next 3 ingredients (through garlic); cook for 2 minutes, stirring frequently. Stir in peas and bell pepper; cook 1 minute, 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 onions.

Christine Burns Rudalevige,

Cooking Light

March 2013
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