Ultra-Low-Calorie Fried Rice
ID: 4ba84f93...
A healthy fried rice dish that significantly reduces carbohydrates and calories by replacing rice with finely chopped shirataki (konjac noodles). By stir-frying the shirataki until all moisture is evaporated, you achieve a professional, loose texture just like real rice and exceptional flavor.
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🍳 Cooking Flow
Wash the shirataki in lukewarm water, squeeze out the moisture thoroughly, and chop it finely into rice-grain sizes. → Heat sesame oil in a frying pan, stir-fry the ground meat with salt and pepper, then add the shirataki and stir-fry until the moisture is completely evaporated. → Add beaten egg, scramble until soft-set, and toss everything together until loose and fluffy. → Add salt, Ajinomoto, pepper, and green onion in order, then drizzle soy sauce along the edge of the pan to add a fragrant char. → Finish by drizzling with sesame oil for aroma, serve on a plate, and garnish with red pickled ginger.
Cooking Steps
Brief Cooking Order
Wash the shirataki in lukewarm water, squeeze out the moisture thoroughly, and chop it finely into rice-grain sizes. → Heat sesame oil in a frying pan, stir-fry the ground meat with salt and pepper, then add the shirataki and stir-fry until the moisture is completely evaporated. → Add beaten egg, scramble until soft-set, and toss everything together until loose and fluffy. → Add salt, Ajinomoto, pepper, and green onion in order, then drizzle soy sauce along the edge of the pan to add a fragrant char. → Finish by drizzling with sesame oil for aroma, serve on a plate, and garnish with red pickled ginger.
Introduction
A healthy fried rice dish that significantly reduces carbohydrates and calories by replacing rice with finely chopped shirataki (konjac noodles). By stir-frying the shirataki until all moisture is evaporated, you achieve a professional, loose texture just like real rice and exceptional flavor.
Step 1
Remove the shirataki from the bag and wash thoroughly under warm tap water (approx. 40°C) to remove the distinct odor. Then, place in a colander and squeeze out the moisture by gripping it firmly with your hands.
Step 2
Finely mince the green onion and set it aside on a plate or tray.
Step 3
Spread the drained shirataki on a cutting board and chop repeatedly with a knife from various angles (vertical, horizontal, and diagonal) until it is finely minced to the size of rice grains.
Step 4
Add 2 teaspoons of sesame oil to a frying pan and heat over medium-high heat. Add the ground pork, season lightly with salt and pepper, and stir-fry until loose and browned.
Step 5
Push the stir-fried meat to the side of the pan and add the minced shirataki to the empty space. Stir-fry well to ensure the moisture evaporates.
Ingredients List
Important Notes
💡 Evaporating the moisture from the shirataki to the absolute limit is the most important key to getting that loose, rice-like texture. Please stir-fry it well before adding the egg.
💡 Instead of blanching, simply washing the shirataki thoroughly in 40°C (104°F) lukewarm water is enough to remove its characteristic odor.
💡 By using sesame oil in two stages—once for frying and once for finishing—you can compensate for the lack of toasted rice aroma with a rich, flavorful profile.
⚠️ Because shirataki and konjac products are high in dietary fiber and can be hard to digest, it is healthier to limit this to about one meal a day rather than every meal as part of a replacement diet.
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