Nasi Goreng Recipe – Simple and Healthy with Konjac Dry Rice

Low-Carb Nasi Goreng Malaysia with Ketozero Mo Konjac Dry Rice

A healthier take on Malaysia’s favorite fried rice—low in carbs, full in flavor!

Miss your favorite Malaysian fried rice but watching your carbs? This Nasi Goreng  is made with Ketozero Mo Konjac Dry Rice, so you can enjoy all the savoury, spicy goodness without the guilt. Perfect for sahur, lunchboxes, or quick dinners—flavour-packed and low-carb!

Ingredients

Serves 2

• 1 pack Ketozero Mo Instant Shirataki Konjac Dry Rice (100g)

• 2 tbsp cooking oil (coconut, palm, or vegetable)

• 2 cloves garlic, minced

• 1 small onion or shallot, chopped

• 1 egg, beaten

• 5–6 prawns, peeled and cleaned

• 2 fish cakes or meatballs, sliced (optional)

• 1 tbsp soy sauce

• 1 tbsp chili paste (sambal or blended dried chili)

• Salt & pepper to taste

• Lettuce or cucumber slices, for serving

Instructions

1. Prepare the rice: Rinse and soak the Ketozero Mo Konjac Dry Rice in hot water for 5–7 minutes. Drain well.

2. Cook the base: Heat oil in a pan. Sauté garlic and onion until soft and aromatic.

3. Add sambal: Stir in the chili paste. Cook for 1–2 minutes until oil separates.

4. Add prawns & fish cake: Stir-fry until cooked through and slightly golden.

5. Scramble egg: Push everything aside, add egg and scramble. Mix together.

6. Add rice: Toss in konjac rice. Add soy sauce, salt, and pepper. Stir well and fry for 2–3 minutes until dry and well mixed.

7. Serve hot: Garnish with lettuce, cucumber, or even a fried egg on top!

Tips:

• Make it spicier with bird’s eye chili (cili padi).