Octopus Fried Rice Recipe


Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

The best Octopus Fried Rice Recipe

Before we start did you hear that geneticists have bred a new animal. It is a cross between a turkey and an octopus. Apparently, they did it so that at Christmas & Thanksgiving all the family can have a leg for dinner. Boom Boom!!! Anyway, enough Dad Jokes and onto this amazing dish, one that Uncle Roger would be super-proud of. This is my Octopus Fried Rice Recipe. Absolutely this is one for my Wife not me as I am not a pulpo fan, but this is an egg-fried rice recipe on steroids with the addition of that delectable octopus.

Octopus Fried Rice Recipe

Table of Contents

Before we get to the recipe let's have a little ISLIFEARECIPE-dia on Octopus AKA Pulpo

Why not Singapore? Just cut the octopus out and add whatever seafood you like to the egg-fried rice recipe below.

Firm white fish, Prawns, Squid. To be honest anything and everything could go in here, including adding those to the octopus in the 1st place.

There are so many answers to this. Do you even boil it in the first place would be one answer. You can very quickly ruin octopus and make it very tough. I tend to air on the side of low and slow, same as I would cook a steak. It usually brings it out soft and tender. 

So follow the recipe I am offering or you could just do this as well;

Fill a saucepan with salted water and bring to the boil. Add the octopus, reduce the heat immediately and simmer gently for 45–60 minutes. It’s important that the water is turned down to a gentle simmer once the octopus is in the pan. Cooking it too quickly will result in a chewy ooey texture. Not what you want.
Once you have this octopus you could grill it, BBQ it, eat it then and there, or include it in a rice dish…

To the best Octopus Fried Rice Recipe

OK we’re off. This started with the usual Saturday morning food and provisions shop. As I wander past the sushi counter I always check if there is octopus as Amy and Mary love it. Yes there was today, so I grabbed it and started to think of a recipe for it. 

But, I am also sharing today how you can actually buy the fresh legs and cook em up to super-tender before they go in the rice. Read on folks.

Cooking the Mollusc;

  1. Make sure you buy it frozen, or buy it fresh and freeze it
  2. This brakes down some of those tough bits somehow. I am no scientist, but it works
  3. Take it out of the packet and pop it into boiling salted water for 2 minutes
  4. Take that out and pop it into a roasting pot with a lid – I used my French cast-iron pot
  5. Pour in Chicken Stock to cover the Pulpo, put the lid on, and pop in the oven at 100 for about 90 minutes
  6. Take the Pulpo out and drain
  7. Slice up to bite-sized pieces

The Egg Fried Rice – again enough for four;

  • 1.5 cups of steamed rice – try and use cold from the day before
  • 3x eggs
  • 2x finely sliced Spring onions
  • 1x Tbsp finely chopped garlic
  • 2x Tbsp Soya sauce
  • 1x Tsp chicken stock concentrate
  • Sea salt & cracked black pepper

Again it’s as easy as 1, 2, 3;

  1. Add a little oil to your wok and get it smoking hot
  2. Add in 3 eggs and 1x Tbsp chopped garlic and give a good mix through
  3. Fry that off until the eggs are just starting to firm and throw in 1.5 cups of steamed rice
  4. Stir that around so the rice absorbs all the flavours and the egg is evenly distributed through
  5. Add in the chicken stock, Soya sauce and again stir it through
  6. Fry that off for 10 minutes or so – you should start to get amazing aromas wafting around
  7. When you are about done throw in the Spring onions for some colour
  8. Add in the octopus pieces
  9. Put that into a big bowl, push it down a little with a spatula and then put your platter on the bowl, and flip it over to make your egg-fried rice sandcastle

That’s it – you have finished!!!

How easy was that? For a dish that looks rather complicated and tastes a million dollars, that’s not such a bad recipe is it now? My Amy’s plate and the serving bowl were spotless, it seems my gang liked this recipe, and I am certain you will too. My Octopus Fried Rice Recipe.

You could, of course, make this a  squid fried rice recipe, or a seafood fried rice recipe. Your choice. For this though and for Uncle Roger, we used octopus AKA pulpo. I am a leg man after all.


If you enjoyed that recipe and want to sample some other ISLIFEARECIPE recipes including the 9-legged wonder have a look below

Plus, if you want some restaurant reviews of where this pulpo beauty is being served check out these bad boys...

  • Alegria – for a superb hybrid-style of Filipino and Latin American, yes Mexican/Filipino mix, it’s a cracker 
  •  Lolla – this is another WOW restaurant with, again, a Filipino spin with the Head Chef originating from there but mixing this with Mediterranean
    styles. Winner!!!
  •  Asador @ Joo Chiat – voted as a top 5 pulpo dish in Singapore by Wifey, this is a must-visit in the uber-cool and hipster sub of Joo Chiat
  •  Burnt Ends @ Dempsey – this is a must-try. You get that wood-oven-baked charring and smokiness. It’s just stunning and up there in Wifey’s top 5 octopus dishes in Singapore.
  • Gaig – Michelin Stars in Spain for the founding restaurant, and this should not be far behind. Another top 5 rating for Wifey.