Cucumber Fried Rice

• 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)
• Pepper

1. In a colander set over a bowl, toss the cucumbers with the 2 teaspoons of salt and let stand for 30 minutes.
2. Rinse well and squeeze dry.
3. In a large nonstick skillet, heat the oil.
4. Add the cucumbers, garlic and salami and cook over moderately high heat, stirring, until golden, 2 to 3 minutes.
5. Add the rice, scallions, chile and arugula; season with salt and pepper and stir-fry until the rice is hot.

cucumbers, kosher salt, canola oil, garlic, salami, white rice, scallions, serrano, arugula, pepper

Taken from www.foodandwine.com/recipes/cucumber-fried-rice (may not work)