© John Kernick
Cucumber Fried Rice
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: 4
Instead of the usual stir-fried rice, this one uses cucumbers, salami, arugula and chiles in a spicy, fresh and meaty combination.
4 Persian or Kirby cucumbers, thinly sliced
2 teaspoons kosher salt, plus more for seasoning
2 tablespoons canola oil
3 garlic cloves, minced
3 ounces thinly sliced salami
4 cups cooked white rice
2 scallions, thinly sliced
1 Thai chile or serrano, minced
3 ounces arugula, chopped (4 cups)
- 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.