What is shirataki rice?

Shirataki rice is a low-carb alternative to regular rice, made from the konjac plant (glucomannan). It has almost zero calories and carbs but mimics the texture of real rice. Ideal for diet-friendly meals.

Can I use regular rice?

Yes, replace shirataki with 200g of regular long-grain rice. Increase water to 400ml and simmer for 20–25 minutes.

How long should I simmer the pilaf?

With shirataki rice, 10–15 minutes is enough. With regular rice, increase to 20–25 minutes.

Which spices work best?

Classic pilaf spices: cumin, barberry, turmeric, garlic, and black pepper. A ready-made pilaf spice mix also works.

Can I replace chicken with turkey?

Yes, turkey is a great substitute — it's also lean and tender. Cooking time stays the same.

Pilaf with chicken

Name: Pilaf with chicken
Total time: 20 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken — 200 g; Carrot — 40 g; Onion — 40 g; Vegetable oil — 5 g; Spice — 5 g; Boiled white rice — 400 g

30min

690g

Nutrition per 100g

200

This chicken pilaf with shirataki rice is a game-changer for those who love flavorful meals without the carbs. Juicy chicken, aromatic vegetables, and shirataki rice — which tastes like real rice but with minimal carbs — create the perfect dish for lunch or dinner. Quick, hearty, and incredibly tasty, you won't even miss the traditional version.

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WHAT YOU WILL NEED

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6 products

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Основа

Boiled white rice400 g

SIMPLE PROCESS

Step by step recipe

To get a fluffy and flavorful pilaf, prep the shirataki rice properly: rinse it and pat dry before adding. Brown the chicken until golden to lock in the juices. Use classic pilaf spices (cumin, barberry, turmeric) for that authentic Eastern aroma. Simmer for 10–15 minutes and your perfect dinner is ready.

Step 1

Prep Ingredients

Cut the chicken into bite-sized pieces. Peel and slice the onion and carrot: onion into thin half-rings or dice, carrot into thin strips. Rinse shirataki rice, soak in boiling water for 2–3 minutes, then drain and pat dry.

Step 2

Sauté Chicken and Vegetables

Heat oil in a deep skillet or pot over medium heat. Brown the chicken until golden (5–7 minutes). Add onion and carrot, and cook for another 5 minutes, stirring.

Step 3

Add Rice and Spices

Add the prepared shirataki rice to the skillet, followed by pilaf spices (cumin, barberry, turmeric, salt, pepper). Stir to combine.

Step 4

Simmer

Add about 100–150ml of water to prevent sticking. Cover, reduce heat to low, and simmer for 10–15 minutes until the rice is heated through and absorbs the flavors.

Step 5

Serve

Stir the pilaf, adjust seasoning if needed. Plate and garnish with fresh herbs (parsley, dill) if desired. Serve hot.

CHEF'S TIP

Prep Shirataki Rice Right

Rinse shirataki rice under running water, then soak in boiling water for 2–3 minutes to remove any odor. Drain and pat dry before adding to the pan.

Brown the Chicken

Cut chicken into bite-sized pieces and fry over medium heat until golden. This seals in the juices and keeps the meat moist.

Use Authentic Pilaf Spices

Classic pilaf spices include cumin (jeera), barberry, turmeric, and garlic. They give the dish its signature Eastern flavor. A ready-made pilaf spice mix works too.

Don't Overcook the Rice

Shirataki rice is pre-cooked, so 10–15 minutes of simmering is enough to warm it through and absorb the flavors. Overcooking may make it soft and mushy.

SUBSTITUTIONS

Add your taste

With Chicken Thighs Replace chicken breast with boneless thighs — they're juicier and more flavorful, though slightly higher in calories.
Add Bell Pepper Add sliced bell pepper along with the vegetables for extra color and juiciness.
With Regular Rice Use 200g of regular long-grain rice instead of shirataki. Increase water to 400ml and simmer for 20–25 minutes.
Vegetarian with Mushrooms Replace chicken with 200g of mushrooms (button or oyster) and follow the same steps — a flavorful meat-free pilaf.

HOW TO STORE

How to Store Chicken Pilaf

Cool the pilaf to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of water. Freeze in portions for up to 1 month — thaw in the fridge and reheat in a skillet.

GOOD TO KNOW