This meal was awesome!
Shrimp and Shiitake Rice Bowl
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.
More From Cooking Light
Total: 18 Minutes
- Calories: 206
- Fat: 6g
- Saturated fat: 0.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.7g
- Protein: 14.2g
- Carbohydrate: 23g
- Fiber: 2.9g
- Cholesterol: 109mg
- Iron: 2.5mg
- Sodium: 528mg
- Calcium: 63mg
- 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.
Only you will be able to view, print, and edit this note.Add Note