How to Make It
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.