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Shrimp and Shiitake Rice Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 16 mins
Total time 18 mins
Yield Serves 4 (serving size: 1 1/4 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.