Cricket Fried Rice

In honor of the beginning of my cricket farm, I fried up the last of my crickets from my intro to cricket farming class. Enjoyed worldwide, crickets are a nutrient dense source of protein while leaving much less of an environmental impact than more traditional sources of protein.

Like any great wine and meat pairing, I just knew these crickets were destined to be marinated in a teriyaki style sauce. Today was the day!

teriyaki sauce –

I made this teriyaki sauce using half the sugar. Here they are in their soak.

While they were marinating, I started the rice and chopped up the vegetables.


  • 1 oz crickets
  • 1 cup teriyaki sauce
  • 2 cups basmati rice
  • 2 heads broccoli
  • 1 green bell pepper
  • 2 shredded carrots
  • 4 oz bean sprouts
  • 1 cup frozen peas
  • 8 eggs
  • 1 Tbsp sesame oil
  • Green onions for garnish

Get the crickets marinating in the teriyaki sauce.

Start the rice. I always cook my rice on the stove. I used 2 cups rice to 4 cups water.

Chop up all the vegetables.

Heat 1 Tbsp sesame oil in wok.

Add vegetables and stir fry. After a few minutes, push over to side and add the eggs to scramble.

Once cooked, add the crickets and sauce. Stir fry.

I lucked out with my timing and the rice was done, just when everything in the wok was too. I mixed it all together.

Top with green onions.

Pray the family will eat it 😉

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