Rinse and drain the shirataki or konjac rice, following the package instructions. Set aside ready to use.
Put the thinly sliced garlic in one bowl and the minced cloves in another bowl. Set aside whisked eggs.
In a well-heated large cast iron skillet, add avocado oil. Fry the garlic slices over medium-low heat for about 30 seconds or as soon as they turn light golden brown. Flip the garlic often and take care not to burn them or it will turn bitter taste.
Use a slotted spoon, transfer garlic chips to paper towels to drain. Season with a small pinch of salt.
Pour the garlic infused oil into a bowl for serving use and leave only a thin layer of oil in the skillet. Add ghee butter.
Saute the minced garlic with a pinch of salt over medium heat for about 5 seconds.
Add rice and season with 2 pinches of salt and black pepper. Gently saute with a wooden spoon for about 3 minutes or until the liquid evaporates and you can see and hear the rice grains start making popping sound.
Push the rice to the side of the skillet to make a circle and leave space in the center. Add coconut aminos. You will see the sauce immediately starts bubbling the moment it hits the bottom of the skillet. This creates a char and smoky flavor. Then quickly mix the rice and the sauce together and to coat it evenly, about 30 seconds to 1 minute.
Push the rice to the side of the skillet again to make empty space in the center. Pour the whisked eggs in the center of the skillet and scramble until small curds form. Gently mix and fold in the rice until the eggs are cooked through and each rice grain is distinct (slightly on the drier side not mushy in texture).
Off heat, garnish with chives and top with garlic chips. Serve the infused garlic oil on the side for guests to pass along the table or for anyone who enjoys extra garlicky flavor.
Can you freeze konjac low carb rice? No. Please do not freeze konjac low carb rice as this will make the rice inedible.
How long do cooked konjac shirataki rice last in the fridge? Consume cooked shirataki rice within 3 days when stored in the fridge. You can reheat it by lightly sauteing over stovetop or microwave.
The konjac rice I use is blended with oat fibers and therefore the color is more white than translucent.
konjac rice is much more delicate than regular rice. Carefully saute them over medium heat with a wooden spoon to remove as much moisture as you can. As soon as you hear and see the rice starts popping, you have achieved the right texture for low carb fried rice!
There might be a fishy smell when you first open the packet. Rinse and drain well, following the instructions. Once you saute and season them, you’ll not smell or taste the flavor anymore.