Either pan works well, but you need to cook it a bit longer in a smaller pan because it takes longer to solidify the egg in the center. Transfer to the hot skillet and dry-roast (adding no oil to the skillet), stirring, for 1-2 minutes, until rice is visibly dry and makes a squeaking sound when moved in the skillet.
This step will get rid of the shirataki's rubbery texture, and help it better absorb the sauce compared to when slippery and wet.
In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction.
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