Scorpion Fried Rice is an adventurous twist on a classic fried rice dish, featuring edible scorpions for a crunchy, protein-rich element. Combined with vegetables, soy sauce, and aromatic spices, this dish delivers a bold umami flavor with a hint of earthiness. Perfect for daring food lovers and enthusiasts of edible insect cuisine seeking a unique, gourmet experience.
Lightly roast or fry the edible scorpions in a dry pan for 1–2 minutes until crispy. Set aside.
Heat oil in a large wok or pan over medium heat. Add minced garlic and sauté until fragrant.
Add diced carrots, peas, and bell peppers. Stir-fry for 2–3 minutes until slightly tender.
Add the cooked rice, breaking up any clumps, and stir-fry to mix with vegetables.
Pour in soy sauce and continue tossing until rice is evenly coated and heated through.
Gently fold in the roasted scorpions, ensuring they remain crispy.
Serve hot, optionally garnished with chopped spring onions or sesame seeds.
2 cups cooked jasmine or basmati rice (preferably day-old)
2 cloves garlic, minced
6–8 edible scorpions (cleaned, dried or lightly roasted)
2 tablespoons soy sauce
1 small carrot, diced
1–2 tablespoons vegetable oil or sesame oil
½ cup peas or bell peppers, diced
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