I really dislike it when I overestimate how much food I make. I don’t care for leftovers and I’m pretty sure I’m not the only one. The only time I don’t become upset with my lack of planning is when I manage to create enough rice to feed my neighborhood. Why? Well, silly, it’s because of the octopus.
While walking through Central Market, “Gucci B” to those in the know, my son happened to see that in the seafood case there was an octopus for sale. He begged and he begged for me to buy it. He pleaded and swore to me that he would love it. He became distracted by the lobsters and then demanded, in all his five year old stubbornness, that I had to buy it for him.
I did not.
We reached an agreement. I told him I would buy canned octopus. He was skeptical, but he conceded and we shook on it. I’m halfway certain that he only wanted it to taunt the cat.
Naturally, I made way too much rice that night at dinner and then informed him that we would make the rice for dinner the next night. He then insisted that it needed to have asparagus.
Octopus Fried Rice
Ingredients
1 shallot, medium, chopped
2 cloves garlic, chopped
2 cans octopus, in oil, chopped… SAVE THE OIL
3 cups brown rice, preferably leftovers
1 lb. asparagus
1 egg, lightly beaten
1 T. Tamari
1 T. Teriyaki Sauce
Take the octopus, shallot and garlic and add it to a saute pan. The oil from the canned octopus will cook your onion and garlic.
Once it’s cooked and the onions are translucent add in your egg. Cook throughly.
Add in the brown rice and mix.
Add in the asparagus and mix.
Add the Tamari and Teriyaki sauce over the top and stir one last time.
Serve and sprinkle with sesame seeds if you want.
Verdict from said five year old…
Thumbs up and a “tastes like chicken”.
I caught him mid-chew which accounts for the strange expression.
