Pineapple Fried Rice with Shirataki Rice
This recipe uses konjac rice to make it into a keto-friendly, paleo-friendly, and very low-calorie version of the ever-delicious Thai pineapple fried rice.
Ingredients
The Fried Rice
- 400 grams shirataki rice drained
- 10 prawns peeled and defrosted
- 1 cup fresh pineapple cut into bite-sized pieces
- ½ cup onion diced small
- ½ cup bell pepper red, onion, or yellow, diced small
- 1 green onion
- 1 tbsp garlic ~ 3 garlic cloves
- 2 eggs beaten
- 1 tsp coconut oil
The Sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp curry powder
- ¼ tsp salt
Garnish
- cilantro optional
- ½ lime optional
- ½ green onion optional
Instructions
- Rinse the konjac rice well in a sieve. Then set aside to drain.
- Make the sauce by mixing 2 tsp fish sauce, 2 tsp soy sauce, ½ teaspoon curry powder, 1 tsp sugar, ¼ tsp salt in a small bowl. Set aside.
- Heat 1 tsp oil in a wok or skillet at medium-high heat. Cook until the pineapple is a deep yellow and the onion is translucent, for about 3 to 4 minutes. If you want more caramelization, leave it for a couple more minutes.Don’t need to stir much, let the heat do its job. Only stir to avoid burning.
- Add the garlic, and green onion and mix it in for about 1 minute until soft and fragrant.
- Add the prawns and cook for another 2 minutes, stirring well until the prawns turn mostly pink.
- Push everything to the sides of the wok and add the beaten eggs. Scramble for 1 minute until the eggs are mostly set but a little runny.
- Add the konjac rice and the sauce. Turn the heat to high and mix it all together, stirring and chopping the eggs into smaller pieces. Stir fry for another minute or two to allow excess moisture in the konjac rice to evaporate.
- Turn off the heat and add lime juice, chopped cilantro, and garnish with more green onions, if you want.
- Enjoy!