Shirataki Thai Fried Rice
This Shirataki Thai Fried Rice with chicken is quick and easy to make in under 30 minutes and full of all the BEST spicy, savory and sweet flavors that you love in khao pad! It’s the perfect low-calorie meal for busy weeknights and will satisfy your cravings!
Friends, have you tried cooking with shirataki rice?
This low-calorie rice made from mostly water and konjac flour work incredibly well in Asian fried rice dishes – like this Shirataki Thai Fried Rice!
One of my all-time favorite Thai dishes is Thai fried rice (khao pad). I’ve created this keto-friendly low-carb version so that anyone watching their calories and carbs can also enjoy this amazing Thai fried rice dish!
It’s full of tender chicken pieces, scrambled egg, onion, fragrant garlic and chilies, cherry tomatoes and a savory-sweet umami BOMB of a sauce. It’s also ready in under 30 minutes and perfect for busy weeknights!
If you’re craving Thai fried rice but don’t want the extra carbs or calories that comes with takeout, this is the perfect easy weeknight meal for you!
Why This Recipe Works
- Quick and easy to make. It’s ready in under 30 minutes and all you need is one wok or pan.
- Low calorie, low-carb, and keto friendly! Thanks to using shirataki rice, this Thai-inspired fried rice dish is suitable for many diets.
- Great low-calorie rice substitute. Although shirataki rice does not taste exactly the same as real rice, it has its own unique chewy and enjoyable texture. The rice grains take on the flavors of the sauce and aromatics they’re cooked with and this fried rice tastes delicious!
- Customizable protein. Feel free to use beef, pork or tofu instead of chicken.
- Takeout fix at home! While low in calories unlike takeout Thai fried rice, this shirataki version is full of the best spicy and salty-sweet flavors! It will hit the spot and satisfy your cravings.
Ingredient Notes and Substitutes
- Chicken: I used thinly sliced boneless and skinless chicken breast, but thighs can be used if preferred. I’ve marinated the chicken with ground white pepper, fine sea salt, corn starch, light soy sauce and fish sauce.
- Shirataki Rice: This is a low-calorie, gluten-free and high in fiber type of rice which is made from water and konjac plant flour. I used Better Than Rice brand, which also contains oat fiber. The oat fiber gives it the white color appearance as opposed to a transparent one like other brands which are made without it. It also gives it a better texture. Well Lean (affiliate link) is another brand that is has great shirataki rice too. You can purchase a pack online and also find it in many mainstream and Asian supermarkets.
- Aromatics: Some garlic, fresh Bird’s Eye red chilies and fiery hot Thai Prik Kee Nu green chilies. Thai prik kee nu chilies may be hard to find outside of Asia so they are listed as optional. Feel free to use any hot red and green chilies that are easily available to you. Use less or more depending on your spice level preference.
- Yellow Onion: Or you can use sliced Asian red shallots if you like.
- Spring Onion (Scallion/Green Onion): Be sure to sepearate the chopped white and light green parts and from the dark green parts as they will go into the wok at different times.
- Cherry Tomatoes: Thai fried rice often contains sliced tomatoes. I used cherry tomatoes and quartered them, but you can also use sliced garden or roma tomato.
- Thai Holy Basil Leaves: This is known as ‘gaprow’ or ‘kaprow’ in Thai. This herb has a peppery, distinct anise-like flavor. It’s used in Thai dishes like spicy Thai basil chicken fried rice, Thai basil minced chicken (pad kra pow gai) and Thai basil shrimp fried rice. Find it in your local Thai grocery store or Asian supermarket if you’re based in the U.S. If you’re based in Asia, it’s can usually be found at the Thai stall in your local wet market. If unavailable, substitute with Thai sweet basil or regular Italian basil. Italian basil is closer in flavor than Thai sweet basil. However, both will taste great in this shirataki Thai fried rice.
- Ground White Pepper: Use more or less to taste. Substitute with ground black pepper in a pinch.
- Oyster Sauce: Though oyster sauce contains sugar and is not usually keto friendly, only a small amount is being used. I’ve also used a Thai oyster sauce as it contains less sugar than Chinese oyster sauces.
- Light Soy Sauce: A Thai one is preferred as it’s less salty than Chinese and Japanese soy sauces. Or you can use any type of low sodium soy sauce.
- Wholesome Organic ZeroSugar: This is an erythritol based sweetener, but you can use any zero-calorie sweetener such as stevia or monk fruit. Or use a natural sweetener like honey or maple syrup or regular granulated white sugar if you prefer. Note it won’t be keto friendly if doing so.
Full ingredient list and amounts are in the recipe card below.
How to Make Shirataki Thai Fried Rice
1. Prepare the fresh ingredients. Roughly chop the garlic and chilies and use a mortar and pestle (affiliate link) to smash into a course paste. This helps to release their oils and make their flavor more pronounced. You can refer to my Shirataki Drunken Noodles recipe for a photo of what the paste should look like. If you don’t own a mortar and pestle, finely chop the garlic and chilies. Prepare the rest of the fresh ingredients as well.
Prepare the shirataki rice. For best results, rinse the rice in a fine mesh strainer first and then dry fry in an unoiled wok/large pan. Dry frying/sautéing for a few minutes will help most of the water evaporate. Be gentle as you sauté the rice. Transfer to a clean bowl.
2. Cook the chicken. Stir-fry the marinated chicken in a little oil in the wok/pan until the chicken is just cooked. Transfer to a clean bowl and set aside.
3. Sauté the aromatics. Add a little more oil to the wok and sauté the yellow onion and spring onion white and light green parts until starting to soften. Then add the smashed garlic and chilies and stir-fry until fragrant.
4. Add the cherry tomatoes and stir-fry briefly to combine.
5. Add the shirataki rice and sauce. Stir-fry until every grain is coated with the sauce.
6. Cook the egg. Push everything to the side of the wok and pour in the egg. Allow to set for a few seconds before scrambling and tossing to combine with everything else.
7. Add the cooked chicken stir-fry to combine.
8. Toss through the spring onion. Season with ground white pepper and add the spring onion dark green parts. Toss briefly to combine and switch off the heat.
Serve! Divide evenly onto plates or in bowls.
Or for fancier plating like shown in the pictures, fill a bowl with the fried rice and flatten the top with the back of a spoon. Tip onto a plate and repeat for the remaining serving. Serve with cucumber slices, prik nam pla (chopped chilies mixed with fish sauce) and a small spring onion stalk if desired.
Full detailed instructions are in the recipe card below.
- Adjust the spice level to taste. This recipe as written is quite spicy but can be adjusted to suit your taste. Use more or less fresh chilies based on your heat level tolerance.
- Use a large pan or wok to dry fry the rice. Since rinsing the konjac rice will make it very wet, a large wok or pan is ideal when dry frying. The rice will have more surface contact with the pan and heat source. This will make it quicker and easier for the excess water to evaporate.
- Open a window or switch on the exhaust fan while cooking. Stir frying spicy chilies in a hot wok can release smoky and pungent fumes.
- Be gentle when stir-frying/sautéing the shirataki rice. Remember this is not real rice so you can’t stir fry it as vigorously as real rice! Be gentle and sauté and toss it in the wok.
Shirataki is a low-calorie, low-glycemic and low-carb rice. It can be part of a healthy diet when eaten in normal serving sizes. It is high in soluble fiber, which can cause bloating if eaten in excess quantities. It is great for weight loss and those who have diabetes. Shirataki rice is also great for regulating cholesterol, blood sugar levels and digestive health.
On its own, shirataki rice is pretty bland and tasteless. This makes it great for stir-fries and fried rice as it takes on the flavors of the sauce and aromatics used really well. It has a chewy texture and does not taste exactly like real rice. However, it is a great diet food and be used as a substitute in fried rice recipes for those pursuing weight loss.
Being both a low-carb and low-calorie food, shirataki rice is keto friendly.
Yes. If you have any leftovers, store in a sealed airtight container for up to 3 days. Reheat in a microwave on high for 1-2 minutes or until hot throughout.
- Use real rice. If not following a strict low-carb or keto diet, you can use real white or brown long grain jasmine rice. You’ll need about 2.5 cups of cooked chilled day-old rice. Add it to the wok along with the sauce after cooking the egg.
- Use a different protein. Sliced pork tenderloin/fillet, beef flank or skirt steak, or shrimp/prawns can be used instead of chicken.
- Make it vegetarian. Use crispy pan-fried tofu cubes or another plant-based meat substitute instead of chicken. Also use a vegetarian oyster sauce and substitute the fish sauce with more light soy sauce.
- Make it gluten-free. Use coconut aminos or tamari instead of both soy sauces and a GF certified oyster sauce and fish sauce. Most fish sauces are gluten-free, but some brands may include wheat in their ingredients. Double check the ingredients if you have gluten sensitivities.
MADE THIS RECIPE? If you make this recipe, leave a comment and review it below with a STAR rating! I always appreciate your feedback and it helps other readers that are thinking of making the recipe. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share.
More Thai Fried Rice
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Shirataki Thai Fried Rice
Ready in under 30 minutes, this Shirataki Thai Fried Rice with chicken is full of the BEST spicy, savory and sweet flavors that you know and love in khao pad!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
For the Chicken:
- 150 grams / 5.3 ounces Chicken Breast, boneless, skinless – thinly sliced
- ⅛ TSP ground White Pepper
- ⅛ TSP Fine Sea Salt
- ¼ TSP Corn Starch
- ½ TSP Fish Sauce
- ½ TSP Light Soy Sauce (a Thai one preferred, or any low sodium soy sauce)
- 1 TSP Canola Oil (or other neutral cooking oil with a high smoke point)
For the Sauce:
- 1.5 TBLS Oyster Sauce (note 1)
- 1 TSP Light Soy Sauce
- 1 TSP Fish Sauce
- ½ TSP Wholesome Organic ZeroSugar (erythritol, or other sweetener of choice – note 2)
For the Fried Rice:
- 300 grams / 10.6 ounces Shirataki Rice (I used Better Than Rice brand – note 3)
- 19 grams / 5 Garlic cloves – peeled, roughly chopped
- 25 grams / 7-8 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – destemmed, roughly chopped
- 5 grams / 4-5 Thai Prik Kee Nu Green Chilies (note 4 – or use any other small hot green chilies)
- 50 grams / ¼ small Yellow Onion – thinly sliced, then sliced into thirds
- 19 grams / 1 medium Spring Onion – chopped, white and light green parts separated from dark green parts
- 33 grams / 3 Cherry Tomatoes – quartered (or use ¼ garden or roma tomato and thinly slice)
- 1 Egg – lightly beaten
- ½ TBLS Canola Oil
- ⅛ TSP ground White Pepper, or more to taste
- To Serve (optional): cucumber slices, spring onion stalks, prik nam pla (chopped chilies mixed with fish sauce)
- Marinate the chicken: Slice the chicken into thin bite-sized pieces. Add to a medium bowl, followed by the ground white pepper, fine sea salt, corn starch, fish sauce and light soy sauce. Mix well to combine and set aside.
- Make the sauce: In a small measuring cup (for easier pouring) or a bowl, mix together the oyster sauce, light soy sauce, fish sauce and ZeroSugar until thoroughly combined.
- Prepare the fresh ingredients: Roughly chop the garlic, red and green chilies. Using a mortar and pestle, pound into a rough paste to release their oils and set aside (note 6). Slice the yellow onion, finely chop the spring onion (separate the white and light green parts from the dark green parts), and cut the cherry tomatoes into quarters. Crack the egg into a small bowl and lightly beat.
- Prepare the shirataki rice: Prepare the shirataki rice according to package instructions. Or for best results, rinse the rice in a fine mesh strainer to get rid of any odor, then add to a large dry (unoiled) wok or pan over medium-high heat. Sauté occasionally for 2-3 minutes or until most of the water has evaporated and the rice starts to make sizzling noises and “dance”. Transfer to a clean bowl and set aside.
For the Shirataki Thai Fried Rice:
- Cook the chicken: Heat 1 teaspoon canola oil in a large nonstick wok or deep edged frying pan over medium-high heat. Once hot, add the chicken and spread the pieces out in the wok. Allow to sear for 40 seconds, then stir-fry for 1-2 minutes until the chicken is just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Add the remaining ½ tablespoon of oil to the wok and heat over medium-high heat. Add the yellow onion and spring onion white and light green parts and sauté for 20 seconds until starting to soften. Add the smashed garlic chilies paste and stir-fry for 30 seconds until fragrant. (Note: Open a window or switch on the exhaust fan as stir-frying spicy chilies in a hot wok can release smoky and pungent fumes.)
- Add the cherry tomatoes: Add the cherry tomatoes and stir-fry for 10-15 seconds to combine.
- Add the shirataki rice and sauce: Add the rice and pour the sauce on top. Stir-fry for 1-2 minutes, until every grain is coated with the sauce.
- Cook the egg: Push everything to the side of the wok and pour in the egg. Allow to set for 20 seconds, then scramble and toss to combine with everything else.
- Add the chicken: Add the cooked chicken and stir-fry to combine.
- Toss through the spring onion: Season with ground white pepper and add the spring onion dark green parts. Toss briefly to combine and switch off the heat.
- To Serve: Divide evenly onto plates or in bowls. Or for fancier plating, fill a bowl with the fried rice and flatten the top with the back of a spoon. Tip onto a plate and repeat for the remaining serving. Serve with cucumber slices, prik nam pla (chopped chilies mixed with fish sauce) and a small spring onion stalk if desired.
- Oyster Sauce. Though oyster sauce contains sugar and is not usually keto friendly, only a small amount is being used. I’ve also used a Thai oyster sauce as it contains less sugar than Chinese oyster sauces.
- Wholesome Organic ZeroSugar. This is an erythritol based sweetener, but you can use any zero-calorie sweetener such as stevia or monk fruit. Or use a natural sweetener like honey or maple syrup or regular granulated white sugar if you prefer. The macros will vary if doing so and it won’t be keto friendly.
- Shirataki Rice. This is a low-calorie, gluten-free and high in fiber type of rice which is made from water and konjac plant flour. I used Better Than Rice brand, which also contains oat fiber. The oat fiber gives it the white color appearance as opposed to a transparent one like other brands which are made without it. It also gives it a better texture. Well Lean is another brand that has great shirataki rice too. You can purchase a pack online and also find it in many mainstream and Asian supermarkets.
- Thai Prik Kee Nu Green Chilies. These are fiery hot tiny green Thai chilies. They may be hard to find outside of Asia so are listed as optional. Feel free to use any hot green and red chilies that are easily available to you. Adjust the quantity depending on your spice level preference.
- Mortar and pestle. Smashing the garlic and chilies in a mortar and pestle helps release their oils and make their flavors for pronounced. If you don’t own one, finely chop them instead.
- Use real rice. If not following a strict low-carb or keto diet, you can use real white or brown long grain jasmine rice. You’ll need about 2.5 cups of cooked chilled day-old rice. Add it to the wok along with the sauce after cooking the egg. Macros will vary if doing so.
- Storing and reheating leftovers. Store any leftovers in an airtight sealed container in the fridge for up to 3 days. Reheat in the microwave on high for 1-2 minutes until hot throughout.
- See ‘Variations’ section in the post to customize this fried rice.
- Serving Size: 1/2 of recipe
- Calories: 242
- Sugar: 3.3g
- Sodium: 1001.2mg
- Fat: 10.3g
- Saturated Fat: 1.7g
- Unsaturated Fat: 7.6g
- Trans Fat: 0g
- Carbohydrates: 12.4g
- Fiber: 7.5g
- Protein: 22.6g
- Cholesterol: 147.8mg
Keywords: konjac fried rice, low carb Thai fried rice, shirataki Thai fried rice
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