Shrimp And Shiitake Rice Bowl

• 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.

brown rice, canola oil, egg, shrimp, shiitake mushrooms, white onion, fresh ginger, garlic, snow peas, red bell pepper, lower, oyster sauce, green onion

Taken from www.myrecipes.com/recipe/shrimp-shiitake-rice-bowl (may not work)