Cucumber Fried Rice – Asian

Step 1: Heat the Wok

Add 1 tablespoon of cooking oil to a wok and heat it on high heat until shimmering.

Step 2: Sauté Pork Sausage

Add the diced preserved pork belly/sausage to the hot wok and sauté for 10 seconds until lightly cooked and fragrant.

Step 3: Add Corn

Add the corn kernels to the wok with the pork sausage and sauté for another 10 seconds.

Step 4: Incorporate Rice

Add the leftover cooked rice to the wok. Use your spatula to break up any large clumps of rice, ensuring it mixes well with the other ingredients.

Step 5: Season with Soy Sauce

Pour 1 tablespoon of soy sauce over the rice mixture. Stir-fry everything together for about 1 minute, ensuring the soy sauce is evenly distributed and the rice is well coated.

Step 6: Add Cucumber and Serve

Add the diced cucumber last. Lightly stir-fry for about 30 seconds to just toss everything together. Do not overcook the cucumbers to maintain their crispiness and prevent the rice from becoming soggy. Plate and serve immediately.

• Use cucumbers with spikes if growing your own, as they deter squirrels and other animals.

• Remove the skin from the cucumber before dicing for a smoother texture in the fried rice.

• Using leftover, refrigerated rice is ideal for fried rice as it prevents the rice from getting mushy and sticking together.

• Do not overcook the cucumbers; add them last and lightly stir-fry to maintain their crispy, crunchy texture and prevent the rice from getting soggy.

• Garnish with diced green onions for added flavor and color.

• Leftover rice can also be used to make various types of congee (chicken, fish, beef).