Crispy Rice Salad with Vietnamese-Inspired Dressing

First, prepare the crispy rice: Toss the day-old white rice with 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, and 1 tablespoon chili crisp until combined. Bake at 400°F (200°C), tossing every 10 minutes, until crispy (about 40 minutes). Alternatively, air fry at 400°F (200°C), tossing every 5 minutes, until crispy (about 15 minutes). The author personally prefers the rice to still be a little soft in the center.

Next, make the dressing: In a bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons toasted sesame oil, 2 tablespoons fish sauce (or soy sauce), 3 tablespoons rice wine vinegar, 1 tablespoon maple syrup, 1 large grated clove of garlic, the juice from 1 lime, and 2 teaspoons chili crisp or sriracha until all ingredients are well combined.

Finally, assemble the salad: Add all the crunchy slaw salad ingredients (chopped Napa cabbage, shredded carrots, diced Persian cucumbers, thinly sliced shallot, chopped cilantro, chopped mint, chopped green onions, chopped roasted peanuts, and shredded chicken) to a large bowl. Add the prepared crispy rice and the Vietnamese-inspired dressing to the bowl. Toss everything until evenly coated and serve immediately.