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.


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note