Shirataki Thai Fried Rice

Front view of plate with shirataki Thai fried rice.

5 from 1 review

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!



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)



  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.)
  3. Add the cherry tomatoes: Add the cherry tomatoes and stir-fry for 10-15 seconds to combine.
  4. 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.
  5. 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.
  6. Add the chicken: Add the cooked chicken and stir-fry to combine.
  7. 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.
  8. 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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.  
  5. 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.
  6. 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.
  7. 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.
  8. See ‘Variations’ section in the post to customize this fried rice.


Keywords: konjac fried rice, low carb Thai fried rice, shirataki Thai fried rice