Drain the shirataki rice in a colander and rinse under running water for about a minute.
Pour in a dry skillet and stir for a few minutes on medium to low heat.
Watch it carefully to make sure it does not burn.
For best results, do not add any water or oil till it's dry.
Once most of the water has been evaporated, add the olive oil, black pepper, and salt.
Mix the ingredients together and let it cook for a few more minutes.
Taste and adjust for salt or add your favorite seasoning.
Notes
This recipe serves 2 and contains 0 net carbs.
Be sure to rinse your rice thoroughly in cold water before cooking to remove any unpleasant aromas when you first open the package of konjac rice.
Do not skip the dry pan frying! This step is crucial to get rid of all the excess water in shirataki rice. Once all the water seems to have dried up, other ingredients can be added to the dish.
Feel free to substitute olive oil in this recipe with other varieties if you would like, such as avocado oil or palm oil.