1 (8.8oz) pouch precooked brown rice
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 oz 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 (8.8oz) pouch precooked brown rice 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 oz 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 constatnly to scramble. Remove egg from pan. Add 1 teaspoon canola 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.