Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 4

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.

Christine Burns Rudalevige
Recipe by Cooking Light March 2013

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
16 mins
total:
18 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the brown rice according to package directions. Set rice aside.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

206 calories; fat 6g; saturated fat 0.8g; mono fat 3g; poly fat 1.7g; protein 14.2g; carbohydrates 23g; fiber 2.9g; cholesterol 109mg; iron 2.5mg; sodium 528mg; calcium 63mg.
Advertisement
Advertisement