1. Slim Rice and Egg Scramble
Ingredients:
– 200g of konjac (slim) rice
– 1 baby Chinese cabbage
– 2 mushrooms
– 1 egg
– Cooking oil
– Soy sauce
– Oyster sauce
– Thirteen spices (or mixed spices)
– Pepper
– Salt
– Chili oil
– Chicken bouillon
– Sesame oil
Instructions:
- 1. Rinse 200g of konjac rice thoroughly and drain. Julienne the baby cabbage, chop the mushrooms, and beat the egg in a bowl.
- 2. Heat a frying pan with cooking oil. Pour in the egg mixture and quickly scramble until cooked through.
- 3. Add the cabbage and mushrooms to the pan, and stir-fry with a little water until the vegetables are tender.
- 4. Add the konjac rice and continue to stir-fry until the water has evaporated.
- 5. Season with soy sauce, oyster sauce, mixed spices, pepper, and chili oil. Stir-fry until well combined.
- 6. Finish with a sprinkle of salt, chicken bouillon, and a few drops of sesame oil. Serve hot.
2. Slim Rice & Shrimp Fried Rice
Ingredients:
– 200g of konjac (slim) rice
– 1 egg
– 10 shrimp, peeled
– 1 cucumber
– ½ carrot
– 3 spring onions
– ½ onion
– 50g soya beans
– 5 peppercorns
– Salt
– Soy sauce
– Grapeseed oil
Instructions:
- 1. Rinse the konjac rice twice, then dry roast it in a pan over low heat until moisture evaporates.
- 2. Chop the spring onions, cucumber, carrots, and onion. Boil the soya beans and set aside.
- 3. Scramble the egg in a pan and set aside.
- 4. Heat grapeseed oil in a pan, add the peppercorns, and fry until fragrant, then remove them.
- 5. Add the chopped spring onions and salt, frying until fragrant. Stir in a bit of soy sauce.
- 6. Add the diced carrots, cooking until tender. Then, stir in the konjac rice and fry for 1 minute.
- 7. Add the shrimp and cook until done, then add the cucumber, onion, and soya beans, stirring until the onion turns sweet.
- 8. Serve the fried rice hot.
3. Curry Slim Rice
Ingredients:
– 200g of konjac (slim) rice
– ½ carrot, diced
– 80g chicken breast, diced
– 25g curry cubes
– Green vegetables of choice
- 1. Rinse the konjac rice thoroughly to remove any alkaline water. Soak it in lemon juice or vinegar for 10 minutes, then rinse three times.
- 2. Dice the carrot and chicken breast. Cook the chicken until nearly done, and crush the curry cubes into small pieces.
- 3. In a pan, stir-fry the carrots until soft, then add the konjac rice and curry cubes, mixing well.
- 4. Once the curry is evenly distributed, add the chicken and continue to stir-fry until everything is well combined.
- 5. Serve by pressing the rice into a small bowl, then inverting it onto a plate. Garnish with your favorite green vegetables.
4. Slim Rice Mango Sago
Ingredients:
– 300g konjac (slim) rice
– 2 large mangoes
– 200g red pomelo
– 200g coconut milk
– 200g milk
– 100g light cream
– 25g mango powder
Instructions:
- 1. Cut the mangoes and extract the pulp.
- 2. Peel the pomelo and separate the segments into small pieces.
- 3. Boil the konjac rice, then drain.
- 4. Mix coconut milk, milk, light cream, and mango powder in a ratio of 1:1:0.5:0.05.
- 5. In a transparent cup, layer the mango, konjac rice, and pomelo, adding as much as you desire.
Tips:
– Mango powder is optional; using fresh mango puree is more traditional and easier to work with.
– Konjac rice is a versatile ingredient that can replace tapioca in desserts, making it a healthier and lower-cost alternative with a similar texture. I was pleasantly surprised by this discovery and would highly, highly recommend it!
Summary
These innovative recipes with konjac (slim) rice offer a delicious and low-calorie way to enjoy familiar dishes with a healthy twist. From savory stir-fries to a refreshing mango sago dessert, these recipes make healthy eating both enjoyable and satisfying.
