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 – www.geniuskitchen.com
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 😉