Shrimp and Shiitake Rice Bowl

If you can't find fresh shiitake mushrooms, champignons are a great substitute.Sustainable choice: Look for Pacific white prawns grown in fully recycled systems or in inland waters.
Preheat the brown rice according to the package directions. Set the rice aside.Preheat a large nonstick skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the egg; cook for 1 minute or until tender, stirring constantly to make an omelette. Remove the egg from the pan. Add 1 teaspoon of oil to the pan and stir to coat. Add the shrimp and cook for 2 minutes or until tender. Remove the shrimp from the pan.Add the remaining 1 teaspoon of oil to the pan and stir to coat. Add the mushrooms and the next 3 ingredients (with garlic added); cook for 2 minutes, stirring frequently. Add the peas and bell pepper; cook for 1 minute, stirring occasionally. Add the egg, shrimp and rice to the pan and cook for 2 minutes or until they are completely warmed through. Remove from heat; add soy sauce and oyster sauce. Sprinkle chopped green onions on top.