Grate: Peel the jicama using a vegetable peeler or knife. Using a box grater (or the grater attachment of your food processor), grate the jicama into "rice". If desired, you can roughly chop the grated jicama to make it less stringy and more rice-y!
Dry: Scoop the jicama up into your hands and squeeze out as much water as possible, then spread onto a clean towel or paper towels. Pat as dry as possible.
Cook: Transfer jicama rice to a large nonstick skillet (or lightly greased regular skillet). Cook over medium/high for just 2 to 3 minutes, stirring often, to heat the jicama through. Serve warm anywhere you would use rice!
Video
Notes
Freezing: It freezes very similar to cauliflower rice and because of the high water content, it tends to stick together. For this reason, I recommend freezing it first on a flat tray, then scraping it up and storing it in a freezer-safe container or bag. Just be sure to freeze it after drying it.