1 cup long grain or jasmine rice vegetable oil, such as peanut, canola or sunflower seed oil 500g baby octopus, rinsed and drained on paper towels 2 cm piece fresh ginger, peeled and cut in fine strips 1 bunch spring onions, thickly sliced 1 cup peas, blanched for 1 minutein boiling water 1/4 cup oyster sauce 1/4 cup golden soy sauce (or more to taste) 1/2 cup chopped fresh coriander
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. 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.
3. 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.
4. Return all ingredients to the wok and stir-fry for 2-3 more minutes until hot. Serve tossed or scattered with fresh coriander.
