Shirataki rice (also known as miracle rice or konjac rice) is low carb, low calorie, high in fiber, and flavorless when you prepare it correctly. It has a bouncy texture and absorbs seasonings like a sponge. It's a great substitute for rice lovers on a keto diet.
Course Side Dish
Cuisine Asian, Japanese
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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.
The nutritional label is estimated with shirataki rice, avocado oil, salt, and pepper only and without the extra seasonings.Storage and reheat tips:
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.