Honey Butter Shrimp & Garlic Fried Rice

Honey Butter Shrimp & Garlic Fried Rice

Ingredients

Honey Butter Shrimp
8 large shrimp, peeled and deveined
⅙ cup potato starch
3 tbsp vegetable oil
1 tbsp butter
1 tbsp honey
¼ tsp brown sugar
¼ tsp gochugaru
Salt to taste

 

Garlic Fried Rice
1 package Bibigo Cooked Sticky White Rice
2–3 cloves garlic, chopped
1/2 tbsp butter
1 tsp vegetable oil
1/2 tbsp soy sauce
Salt to taste

 

Garnish
1 tbsp cilantro, chopped
Lemon wedges

  1. Open package of Bibigo Cooked Sticky White Rice according to package directions and microwave for 30 seconds. Fully remove lid and set aside.
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  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.
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  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.
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  4. In a small bowl, microwave butter for 15 seconds, or until just melted. Whisk in honey, sugar, gochugaru, and salt to taste.
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  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.
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  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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