How to eat Konjac Rice
Smush the package before opening it to prevent the rice from clumping together.
Ready to eat - No need to rinse and heat
Greek rice salad
Arrange konjac rice, cucumber, green pepper, tomato, feta cheese, red onions, and olives on a large plate. Drizzle the lemon dressing over the top and garnish with fresh mint leaves.
Microwave - Quick and Simple
Blanch the spinach and bean sprouts separately in boiling water for 30 seconds each. Drain and rinse under cold water for 1-2 minutes.
In a wok, heat some cooking oil over medium-high heat. Cook the carrots, shiitake mushrooms, and meat separately until cooked through. Fry the eggs sunny side up.
Pierce a slit in the package of konjac rice and microwave it at 500W for 1.5 minutes.
Transfer the konjac rice to a bowl and top with the cooked meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the fried egg.
Cooker/ Instant Pot - Easy to cook
Heat butter and oil in a cooker over high heat. Cook onion and garlic for 3-5 minutes until softened. Then, add konjac rice, broth, tomatoes, salt, and pepper. Close the cooker's lid, set it on the rice setting, and cook for 30 minutes until the mixture is tender and creamy. Stir well and switch to the warm setting for an additional 10 minutes. Finally, stir in Parmesan and parsley before serving.
Stir-frying - More tasty
Heat a frying pan over medium heat and add oil. Add diced onions, carrots, and peas, and fry until tender. Pour in the beaten eggs, scramble them, and combine with the vegetables. Stir in the konjac rice, then add soy sauce and continue stirring until heated throughout. Remove the pan from heat and garnish with chopped green onions before serving.