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Cucumber Fried Rice
© John Kernick

Cucumber Fried Rice

  • ACTIVE: 20 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

Instead of the usual stir-fried rice, this one uses cucumbers, salami, arugula and chiles in a spicy, fresh and meaty combination.

  1. 4 Persian or Kirby cucumbers, thinly sliced
  2. 2 teaspoons kosher salt, plus more for seasoning
  3. 2 tablespoons canola oil
  4. 3 garlic cloves, minced
  5. 3 ounces thinly sliced salami
  6. 4 cups cooked white rice
  7. 2 scallions, thinly sliced
  8. 1 Thai chile or serrano, minced
  9. 3 ounces arugula, chopped (4 cups)
  10. Pepper
  1. In a colander set over a bowl, toss the cucumbers with the 2 teaspoons of salt and let stand for 30 minutes. Rinse well and squeeze dry. In a large nonstick skillet, heat the oil. Add the cucumbers, garlic and salami and cook over moderately high heat, stirring, until golden, 2 to 3 minutes. Add the rice, scallions, chile and arugula; season with salt and pepper and stir-fry until the rice is hot.
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