How to make shirataki rice (konjac rice)
by Shirataki rice, also known as miracle rice, konjac rice, or konnyaku rice, is a great keto rice substitute. Shirataki rice is flavorless, easy to prepare, low calorie, and high in fiber. With my simple and fast method, you’ll learn the best and correct way to cook shirataki rice just like how it’s cooked in Asia.
If you are a lover of rice but don’t want the carbs, let me show you my secret tips to make the best konjac rice that even your Asian friends will give a thumbs-up!
As an Asian and growing up in Asia, Rice is a must-have for everyday meals. So when people go on low carb, the immediate question becomes – what can I eat if I can’t have rice? Even though there are various vegetable made “rice” – cauliflower rice, broccoli rice, the flavor and the texture just aren’t as good as the real rice.
Thankfully there’s shirataki rice! When you prepare it correctly, konjac rice is the best substitute for keto and a low carb dietary lifestyle. In order to prepare it correctly, it takes some knowledge to get it right.
This post will show you everything you need to know about konjac rice and simple tools you already have at home to make the “rice” taste just like the real one!
What Is Shirataki Rice?
Shirataki rice (白滝ご飯 or しらたきご飯) is made from konjac plant – a type of root vegetable in the taro and yam family. The rice is 97% water and 3% fiber. Miracle rice, konjac rice, and shirataki rice are all made from konjac. They are the same product with different names.
Shirataki or konjac made products have been widely used in Japan since the 16th century and they are also popular throughout eastern Asia. Both shirataki rice and shirataki noodles are the same thing but made with different shapes.
Facts about shirataki rice
- Shirataki rice (or miracle rice) is made from konjac plant – a type of root vegetable with 97% water and 3% fiber.
- It has a bouncy and jell-o like texture
- Konjac rice is a great diet food as it has 5 grams of calories and 2 grams of carbs and with no sugar, fat, and protein.
- It’s a flavorless food when you prepare it correctly.
- Shirataki rice changes texture when frozen, so do not freeze shirataki made products!
How To Cook Shirataki Rice
How to prepare miracle rice
- Open the packet and drain the rice over a colander. Rinse under tap water for 1-2 minutes then drain again to remove as much water as possible.
How to cook shirataki rice (simple and the best way!)
- Add the rice directly to a large saute pan WITHOUT the oil and saute over medium-low heat to completely remove the moisture content. (Note: some blog posts wrote you need to boil the rice first, you don’t need to do that).
- Once the moisture is removed and when you start hearing the rice popping sound, add the cooking oil and seasonings that you prefer using.
Storage Instructions
Can you make shirataki rice ahead?
Yes you can. I recommend cooking the rice, let cool, and store in an airtight container in the fridge. It should last 3-4 days.
Can you freeze shirataki rice?
No. Any shirataki made products are Not freezer friendly.
Reheating instructions
Reheat the cooked konjac rice in a microwave or over a stovetop to bring the rice back to room temperature.
How to store the uncooked konjac rice
If you open the rice package but haven’t cooked the rice, soak the miracle rice in water in an airtight glass container in the fridge for 1 week, changing the water every 2 days.
Shirataki Miracle Rice FAQs
Where to buy shirataki rice
You can purchase it on Amazon, Wholefoods, Walmart, and Safeway. My favorite brand is Well Lean. Their konjac rice is blended with oat fiber so the texture is less rubbery and the color looks just like the real rice as opposed to transparent like most shirataki made products.
Is shirataki rice keto friendly
Yes. 1 packet of shirataki rice (7oz | 200g) has 5 calories, 2g of total carbs, 2g of fiber, 0g of net carb.
How many carbs in miracle rice
For the miracle rice brand, it has 3g of total carbs, 10 calories, and 0g of net carb.
What does shirataki rice taste like?
Miracle rice is flavorless when you prepare and cook it correctly. The rice has a bouncy and jello-ish texture. The fishy smell, as people described, comes from the water solution in the packet therefore you should follow the instructions to rinse the rice and saute the rice in a dry skillet without oil to completely remove the moisture before adding seasonings.
Is shirataki rice the same as miracle rice?
Yes. Shirataki rice, miracle rice, or konjac rice are all made from konjac – a root vegetable in the yam and taro family. They are the same thing with different name brands.
What can you do with Konjac Rice
Konjac rice is flavorless and it absorbs seasonings like a sponge so it makes a great side dish for any savory dish. Here are some of my favorite go-tos:
- Add dry Spice Seasonings: salt, black or white pepper, garlic powder, onion powder, curry powder are all great choices.
- Sauce Seasonings: coconut aminos, tamari, sriracha, toasted sesame oil, or keto teriyaki sauce.
- Serve as a side dish with air fryer teriyaki salmon, bibimbap with gochujang sauce, moo goo gai pan, black pepper chicken, chicken and broccoli, or beef and broccoli.
- Pair with soups: keto egg drop soup, tomato egg drop soup, Vietnamese pho soup, bok choy soup, or chinese hot and sour soup.
Tools To Make The Best Miracle Rice
- You’ll need 1-2 packets of konjac rice
- a colander to drain and rinse the rice
- a large (preferably 10-12-inch) saute pan. You can use stainless steel, cast iron, ceramic, or PFOA-free non-stick saute pan. Use a large saute pan so that the moisture can be removed quickly when you saute the rice.
Umami Tips & Summary
- Rinse the rice – this helps remove the odor from the water in the package.
- Dry pan frying (Important!) – saute the rice WITHOUT the oil until the moisture is completely removed before adding seasonings.
- Hear the rice popping sound – When you hear the popping sound from the rice, this means the moisture has been removed.
- Add the oil and seasoning AFTER the moisture is removed.
- Do not freeze shirataki rice – It changes texture when frozen, so do not freeze any konjac made products!
- Store & Reheat – store the cooked miracle rice in a container in the fridge for 3-4 days. Reheat in a microwave or stovetop.
Recipes using shirataki rice
- Shirataki Fried Rice with Garlic
- Thai Chicken Fried Rice with miracle rice
- Omurice (Japanese fried rice omelette) with konjac rice
- Browse more of my keto low carb recipes.
Sister Recipes – Shirataki Noodles!
Shirataki noodles with paleo peanut sauce, Vietnamese shirataki noodle salad, Asian chicken noodle soup with shirataki noodles, Sichuan dan dan noodle soup with shirataki noodles, and Vietnamese lemongrass chicken with shirataki noodles.
How to make shirataki rice: Miracle rice recipe
Ingredients
For the basic shirataki fried rice flavor:
- 14 oz. Shirataki rice, I use 2 packets of Well Lean Shirataki rice
- 1.5 tbsp avocado oil, or olive oil
- To taste coarse sea salt
- To taste ground black pepper
Optional seasoning choice:
- 3.5 oz yellow onion, diced, about half of one whole
- 3-4 pieces turkey bacon, diced, or cooked ham, Canadian bacon
- 1 cup frozen peas and carrots
- 1-2 tbsp ketchup
Instructions
- Rinse the shirataki rice over a colander under cool running water for 1 minute and drain well.
- Preheat a large (10-12 inch) saute pan over medium heat, when the pan feels warm. Add the rice directly to the pan WITHOUT oil.
- Saute the rice over medium to medium-low heat, using a wooden spoon, to remove the moisture content. Keep sauteing until you can hear the shirataki rice popping sound, this means you’ve completely removed the moisture and now the rice is ready to be seasoned, about 3 minutes.
- Add the oil, and salt and pepper to taste. Give a quick toss and the rice is ready to be served.
- [Optional step] If you like, add the onion, bacon, frozen peas and carrots and ketchup. Saute for 2 to 3 minutes. Season with more salt and pepper to taste. Serve warm or at room temperature.
Notes
- Do not freeze shirataki rice – It changes texture when frozen, so do not freeze any konjac made products!
- Store & Reheat – store the cooked miracle rice in a container in the fridge for 3-4 days. Reheat in a microwave or stovetop.
This recipe is wonderful and I like the taste and texture better than cauliflower rice. However, at the end of the cooking process when the rice starts popping a lot of it pops right out of my pan and ends up on my stove! Does the same thing happen to you and do you have a secret for keeping this from happening?
James
HI James! I know what you meant. So as soon as you hear the rice popping, start adding the seasonings. For example: a dash of coconut aminos and olive oil to the pan. A little seasoning moisture and oil should stop the rice from jumping out of the pan. Also, I do use a splatter guard whenever I make stovetop dishes. Maybe that will help a bit, too!
Have you worked with the Dried Shirataki Rice? I just got some and now am wondering how to use it.
Thank you for your question. I saw them at Whole Foods market but I didn’t purchase them. Are there instructions on the back of the package? I’d assume there’s a step to rehydrate them. I’ll give them a try soon!
Thank you for this post! Easy to read, understand, and learn! Very help so thanks!
I’ve heard of shirataki noodles but didn’t know there was also rice. I’m going to go buy some and use this post to help me make it.
They are my favorite low carb “rice”!
Thank you for giving simple and concise instructions on how to prepare this. When I follow the directions on the product package it does not turn out as good as your method. This is so helpful!
Very welcome!
Used this as the base for teriyaki chicken and it was amazing!
That’s wonderful! love the pairing! 🙂
Thank you for this super helpful blog post! I followed the recipe instruction and the “rice” does taste better. I added coconut aminos with ghee and some toasted sesame seeds and scallions. It’s a simple and easy side dish. Thank you!
Very welcome!