This is the first dish for this month's Cook Around the Globe. There are a lot of different ways to prepare Chinese-style fried rice. Very common are those that have egg, peas, and shrimp. When I found this recipe, I thought it would be interesting to try as I had never seen a recipe for fried rice that uses cucumber. This dish is simple but delicious and very quick to prepare. It's also a great way to use up leftover rice.
Six months ago: Farfalle with Shrimp and Red Bell Pepper
250g long grain rice
2 small plum tomatoes (about 100g), seeded and cut into 4-5 mm dice
50g cucumber, cut into 4-5 mm dice
100g ham, cut into 4-5 mm squares
2 tbsp vegetable oil
Bring rice with twice the volume of lightly salted water to a boil. Simmer for 15-20 minutes until all liquid has been absorbed. Transfer to a bowl and let cool. Heat oil in a wok or skillet over medium heat. Add tomato, cucumber and ham, and cook, stirring, for 30 seconds. Add rice, season with salt and pepper, and cook, stirring, for 2 minutes until heated through. Serve immediately, with a salad if you like (see below).
(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)
Carrot Salad (not a Chinese dish!)
Grate 3 large carrots, 1 (Cortland) apple, and 50-75g mild cheese (gouda, monterey jack, mozzarella). Mix with 3 tbsp lemon juice, sugar to taste and 3-4 tbsp pumpkin seeds.