Mark Bittman


Ingredient Checklist


Instructions Checklist
  • Warm vegetable oil in a nonstick skillet over medium heat. Add ginger and garlic, and cook, stirring occasionally, 1 minute. Add shrimp and rice wine or dry white wine to the pan, and raise the heat to medium-high. Cook 3 minutes more or until the shrimp turn pink on both sides and are opaque. Add chopped scallions to pan, and toss well to combine. Divide brown rice and shrimp mixture evenly among 4 serving bowls.


Nutrition Facts

311 calories; fat 10g; saturated fat 1g; mono fat 4g; poly fat 4g; protein 26g; carbohydrates 27g; fiber 2g; cholesterol 172mg; iron 4mg; sodium 172mg; calcium 84mg.