Insect fried rice

Heat the wok until the bottom is about 750 degrees.

Spread the rice up the walls of the wok like a doughnut, with an open space at the bottom, so it forms a crust.

Add a little more oil in the middle, then the onion, ginger and garlic; move them around.

Add the peppers and stir them in.

Add the bugs and keep churning; add the green onions.

Add the Thai basil, then the sauce of honey, soy and a little ketchup.

Re-flatten the rice and let it sit to dry out a little and crisp.

Turn out into a big bowl to serve; cilantro is the usual finish, left off this time.