In large kettle over medium-high heat, add oil and mushrooms. Cooks, stirring often until mushrooms are golden, about 5 minutes.
Add ginger and rice and stir for 2-3 minutes. Rice will become opaque.
Add stock and bring mixture to a boil. Cover and simmer about 20 minutes. Add carrots and peas, and cook, stirring, for 3-4 minutes.
Stir in shrimp, vinegar, and soy sauce. Add radishes and scallions.
Season to taste and serve.
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|Serving Size: 1 Serving (1360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (19%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 106.7mg||33 %|
|Sodium 1221.8mg||42 %|
|Potassium 2178mg||57 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 55.1g|
|Protein 40.8g||58 %|
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Calories per serving: 541
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