# What You’ll Need:
→ 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 green and red cabbage mix
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
# How to Make It:
01 - Preheat oven to 400°F or air fryer to 400°F. Line a baking sheet or air fryer basket with parchment paper.
02 - In a large bowl, mix day-old jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp until evenly coated.
03 - Spread rice mixture into a thin, even layer on prepared baking sheet or air fryer basket. Leave some clusters intact for extra crunch.
04 - Cook in air fryer for 16-18 minutes or in oven for 40 minutes until golden and crisp. Let cool, then break into bite-sized clumps.
05 - Whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter or tahini, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey or maple syrup, 2 teaspoons chili crisp, and grated ginger. Season with salt and pepper to taste.
06 - In a large salad bowl, combine shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
07 - Add crispy rice clusters to vegetables and drizzle with peanut sesame dressing. Toss thoroughly to coat everything evenly.
08 - Taste and adjust salt and pepper if needed. Sprinkle generously with toasted sesame seeds just before serving.
