Shrimp and Shiitake Rice Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find fresh shiitake mushrooms, button mushrooms are a fine substitute. 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 |
Directions:
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.
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