# Ingredient List:
→ Crispy Rice
01 - 2 cups cooked jasmine rice, preferably day-old
02 - 1 tablespoon sesame oil
03 - 1 tablespoon soy sauce or tamari
04 - 1 tablespoon chili crisp
→ Peanut Sesame Dressing
05 - 3 tablespoons sesame oil
06 - 2 tablespoons peanut butter or tahini
07 - 2 tablespoons soy sauce or tamari
08 - 2 tablespoons rice vinegar
09 - 2 tablespoons fresh lime juice
10 - 1 tablespoon honey or maple syrup
11 - 2 teaspoons chili crisp
12 - ½ inch piece fresh ginger, grated
13 - Salt and pepper to taste
→ Fresh Vegetables
14 - 3 cups shredded cabbage, mixed green and red
15 - 1 cup cucumber, thinly sliced
16 - 1 red bell pepper, thinly sliced
17 - 1 medium carrot, grated or julienned
18 - ½ cup sugar snap peas, chopped
19 - 2 green onions, sliced
→ Garnish
20 - Toasted sesame seeds
# Directions:
01 - Preheat oven to 400°F or set air fryer to 400°F. Line baking sheet or air fryer basket with parchment paper.
02 - In large bowl, combine day-old jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 tablespoon chili crisp. Mix until evenly coated, leaving some clusters for texture.
03 - Spread rice mixture in thin, even layer on prepared baking sheet. Bake in air fryer for 16-18 minutes or in conventional oven for 40 minutes until golden and crispy. Cool, then break into bite-sized clumps.
04 - While rice cooks, whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons chili crisp, and grated ginger in small bowl. Season with salt and pepper. Set aside.
05 - In large salad bowl, combine shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
06 - Add crispy rice clusters to vegetable mixture. Drizzle peanut sesame dressing over salad and toss well to coat evenly.
07 - Taste and adjust seasoning with salt and pepper as needed. Sprinkle generously with toasted sesame seeds immediately before serving.
