Crickets & Brown Fried Rice

This recipe makes 4 servings


2 large eggs
2 chopped cloves of garlic
Powdered ginger to taste
Powdered coriander to taste
1 teaspoon ground black pepper
½ teaspoon salt
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked brown rice
1 ½ cups of roasted crickets
1 cup chopped scallions
1 ½ tablespoons oyster sauce
½ cup cooked corn kernels


  1. Beat the eggs lightly and stir in garlic, ginger, coriander, black pepper and salt.
  2. Heat a wok or big frying pan. Add 2 tablespoons of oil.
  3. When the oil is hot, add the egg mixture. Cook while stirring. (The goal is to make scrambled eggs.)
  4. Remove the scrambled eggs and set aside.
  5. Clean the wok / frying pan. Heat it up again and add 2 tablespoons of oil.
  6. When the oil is hot, add the brown rice and stir-fry for a few minutes using a wooden spoon.
  7. Gently stir in crickets, scallions and oyster sauce. Continue to stir for a few minutes.
  8. When the rice is warm enough, stir in the scrambled eggs.
  9. Stir in the corn kernels. Check if it is hot, if so, serve immediately.