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Honey Butter Shrimp & Garlic Fried Rice

Honey Butter Shrimp & Garlic Fried Rice

  1. Open and cook bibigo™ Cooked Sticky White Rice according to package directions. Fully remove lid and set aside.
  2. In a large, shallow bowl, combine potato starch and pinch of salt. Add shrimp and toss together until shrimp are fully coated. Refrigerate until ready to cook.
  3. Heat wok on medium-low heat. Add garlic and butter and stir continuously, cooking garlic until golden brown, about 3-4 minutes. Transfer to a bowl. Increase heat to high and add oil to wok. Add bibigo™ Cooked Sticky White Rice, soy sauce, and salt to taste. Stir-fry for 6-7 minutes. Add butter and garlic mixture, stir to combine, then fry for an additional 1–2 minutes. Remove from heat.
  4. In a small bowl, microwave butter for 15 seconds, or until just melted. Whisk in honey, sugar, gochugaru, and salt to taste.
  5. Heat oil in a non-stick skillet on medium-high heat. Fry shrimp in a single layer for about 2 minutes on each side, or until golden. Turn off heat and drain any excess oil. Add honey butter sauce and toss to coat shrimp.
  6. To serve, plate fried rice and add shrimp on top. Sprinkle cilantro and garnish with lemon wedges on the side.

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