A microwave hack if we've ever seen one.
5 cups hot cooked rice, for serving: Place cucumbers in a pickle press or in a small, zip-top plastic bag. Add rice vinegar, salt, sugar, and sesame oil and stir briefly to combine. If using a pickle press, attach lid and adjust spring to exert pressure on cucumber rounds. If using zip-top bag, seal bag, making sure to remove as much air as possible. Place bag between two 1/4 sheet pans and place a 1-pound weight on top . Leave pressed pickles in brine for at least 30 minutes and up to 8 hours.
Add red bell pepper and cook, stirring frequently, until just softened, about 1 minute. Add Thai bird chili and garlic, stir to combine, and cook until fragrant, about 30 seconds. Add bean sprouts and cook, stirring constantly, until they are coated in oil and just softening, about 2 minutes. Add the remaining 1 tablespoon plus 1 teaspoon soy sauce and stir to combine. Transfer stir-fried vegetables to a bowl and reserve.
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