-
3 tablespoons rice vinegar
-
2 tablespoons reduced-sodium soy sauce
-
2 tablespoons toasted sesame oil
-
2 tablespoons neutral oil, such as canola or avocado
-
2 teaspoons light brown sugar
-
1 teaspoon grated fresh ginger
-
2 portobello mushroom caps (about 4 inches across)
-
1 pound raw shrimp (21-25 per pound), peeled and deveined (see Notes)
-
2 ¼ cups water
-
1 ¼ cups short-grain brown rice
-
1 medium carrot
-
1 4-inch piece English cucumber
-
2 radishes, trimmed
-
1 cup bean sprouts, chopped into 1- to 2-inch pieces
-
1 tablespoon neutral oil, such as canola or avocado
-
4 large eggs
-
4 tablespoons Korean chile paste (see Notes)
