For the octopus
800g cleaned baby octopus
1 whole garlic bulb
1 stick celery
½ stick lemon grass
1 litre water
10cm knob ginger- julienne
1 carrot- peeled & diced
1 stick celery- diced
½ red chilli- seeds removed and finely diced
½ stalk lemon grass- sliced
2 large eshallots- sliced
2 portabella mushrooms- finely sliced
2 eggs- beaten
2 cups cook jasmati rice
place 1 Litre water into a pressure cooker along with octopus, garlic bulb, celery, carrot and lemon grass. Place over high heat until steam begins to appear then turn heat to medium and cook octopus for 40 minutes.
Meanwhile to make your fried rice place 100ml vegetable oil into a hot wok. Once oil is hot add beaton eggs. Move the eggs around the hot wok 3-4 times then remove. You want your eggs to be slightly under cooked as they will be returned to the wok later on.
Add a dash more oil to wok and once it starts to heat up and smoke add eshallots. Cook for 1 minute (being careful not to burn them). Then add ginger, chilli and lemon grass. Cook this for 30 -40 seconds until the aromas start emerging. Then add a dash more oil and add the carrots, celery and mushrooms. Cook for 3-4 minutes until the vegetables begin to soften Add cooked rice and eggs and mix all ingredients together.
Stir through ¼ cup fried onions to the rice mix.
To serve place fried rice onto a platter topped with the tender baby octopus.