Mushroom, Shrimp,and Snap Pea Rice Bowl

Looking for a healthy, delicious, super-fast meal? Then you've come to the right place. As the life of a grad student has kept me busy and poor I've been experimenting with more inexpensive, super-fast, yet still healthy and innovative dishes. Hopefully you enjoy the rice bowl detailed below as much as I did.

I used mushrooms, snap peas, green onions, onion, and shrimp in this bowl, but the best thing about this type of stir-fry is that anything goes. This is a great way to utilize extra vegetables in your fridge that you're afraid will go bad. You can also toss in some leftover protein rather than creating a new meal. This can be a great recipe as is or a base for creativity depending on your own preferences and ingredients on hand. Let us know the best combinations that you discover in the comments below.

Difficulty: medium-easy
Time: 25 min



Mushroom, Shrimp, and Snap Pea Rice Bowl
Ingredients:
2 c boil-in-bag brown rice
1 tbsp olive oil
1 egg, lightly beaten
8 oz peeled and de-veined shrimp
1.5 c exotic mushrooms, sliced
3/4 c sweet onion, diced
2 garlic cloves, thinly sliced
1 tsp ginger, minced
1.5 c snap peas, trimmed
1/4 c green onion, chopped
2 tbsp low sodium soy sauce
1 tbsp low sodium teriyaki sauce

Get the rice cooking according to directions. As that cooks, you can get started on the rest of the meal.

Heat a wok over medium-high heat. Add 1 tsp olive oil, swirling to coat. Add the egg and scramble and cook it for about 1 minute. It will cook extremely quickly. Remove it from the pan and set aside for now.

Add a second tsp of oil to the pan, once again swirling to coat. Add the shrimp and saute for 2-3 minutes or until they are cooked. They will turn pinker and lose their translucent look. Then remove them from the pan and add them to the egg.

Finally, add the final tsp of oil and swirl. Add the mushrooms, onion, garlic, and ginger. Cook for 3-4 minutes or just until the mushrooms and onions are nearly cooked. Add the snap peas and cook for another 2 minutes, stirring often. Then, add the eggs and shrimp back and toss in the rice. Mix well and allow everything to heat for 1-2 minutes. Remove from the heat.

Add the green onions, soy sauce, and teriyaki sauce. Toss well and enjoy!

Servings: 4
Serving size: about 1.25 c
Nutrition: calories 284; carbs 42g; fat 6g; protein 18g; sodium 456mg; iron 13mg