Cucumber Fried Rice Recipe

Name: Cucumber Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Persian or Kirby cucumbers; 2 tsp. kosher salt; 2 tbsp. canola oil; 3 clove garlic; 3 oz. salami; 4 c. cooked white rice; 2 scallions; 1 Thai chile or serrano; 3 oz. arugula; Pepper

Servings: persons

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.
6
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7
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950

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Persian or Kirby cucumbers, 2 tsp. kosher salt, 2 tbsp. canola oil, 3 clove garlic, and more.

Yes, Cucumber Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber Fried Rice

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