Stir-fried rice with baby octopus

Carolyn Robertson

Ingredients

1	Vegetable oil
1 cup	Long grain rice, or use jasmine rice
500 g	Baby octopus, rinsed and drained on paper towels (Main)
2 cm	Fresh ginger, peeled and cut into fine strips
1 bunch	Spring onion, thickly sliced
1 cup	Peas, blanched for 1 minute in boiling water
¼ cup	Oyster sauce
¼ cup	Light soy sauce, or more to taste
½ cup	Fresh coriander, chopped

Directions

1. Cook rice in plenty of boiling salted water for 12 minutes then drain well in a colander.
2. Heat a wok, add a little oil and then the octopus (this may need to be cooked in 2 batches), toss and stir-fry for 3-4 minutes over high heat until browned.
3. Remove to one side. Add a little more oil to the wok and then add the ginger, spring onions and peas and stir-fry for 2-3 minutes to brown. Remove to one side.
4. Add a little more oil and then the rice to the wok with oyster and soy sauces, tossing over high heat for 5 minutes until lightly browned.
5. Return all ingredients to the wok and stir-fry for 2-3 more minutes until hot. Serve tossed or scattered with fresh coriander.