This easy konjac (or shirataki) rice is the perfect side when you want a little kick.

Ready in minutes, this spicy konjac rice goes perfectly with bold flavours, from Indian to Tex-Mex, and more!

Ingredients

1 pack of konjac rice (250 g)
1 Tbsp coconut oil
1 chili pepper, thinly sliced
1/2 tsp ground turmeric
1/2 tsp ground cumin
Pinch of kosher salt

Yields: 2 servings
Per serving*:
Calories: 84
Net carbs: 1
Protein (grams): 1
Fat (grams): 7

Prep time: 2 min
Cook time: 10 min
Total time: 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Open the pack of konjac rice and empty it into a sieve. Rinse it under cold running water for a minute, then set aside to drain excess water.

In a medium pan, heat the coconut over medium-high heat. Add a generous pinch of kosher salt.

Once the pan is heated through, add the konjac rice, sliced chili, turmeric and cumin. You can go as mild or as spicy as you like with the choice of chili pepper. I love to use a bird eye chili.

Sautee it for 5-8 min until the liquids have evaporated, stirring frequently.

Serve with meal of choice right away. Leftovers can also be refrigerated.