Shrimp and Shiitake Rice Bowl

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. 1. Heat the brown rice according to package directions. Set rice aside.
2. 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. 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.