A spicy stirfry that substitutes roaches as a protein source.


  • 7-10 American Cockroaches (Periplaneta americana) or about 5 hissing roaches
  • 1 onion
  • 1 green pepper
  • 1 1/2 cups rice
  • 2 teaspoons ginger powder (more if desired). Fresh ginger can be substituted (and is actually preferred).
  • oil
  • salt (to taste)


Make sure to remove the wings and legs of the roaches. These will not be needed in the recipe.

Boil the rice

In a wok, add about three teaspoons of oil. Heat the oil, add the vegetables and heat for three to five minutes. You will want them to still be crisp. In a separate pan, heat about three more tablespoons of oil and fry the roaches about 30 seconds to a minute (do not overfry them, they cook swiftly). Place into the stirfry and serve on top of the rice.

A variation could be to dice the vegetables and to make into a fried rice.

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