Steamed Egg Custard with Prosciutto and Green Onions

Ingredients

• 2 tablespoons minced shiitake mushroom caps
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated peeled fresh ginger
• 4 large eggs
• Cooking spray
• 4 cups water
• 1/4 cup finely chopped prosciutto (about 1/2 ounce)
• 1/4 cup minced green onions
• 1 teaspoon dark sesame oil
• 3 cups hot cooked basmati rice

Preparation

1. Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.
2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.