Crispy Rice Salad

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Rinse the jasmine rice under cold water until the water runs clear.
In a pot, combine the rice and water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Let it cool.
Heat the vegetable oil in a skillet over medium-high heat.
Add the cooled rice and flatten it in the skillet. Cook until crispy and golden, about 5-7 minutes, flipping halfway through if desired.
In a large bowl, combine the bell pepper, cucumber, carrot, red cabbage, cilantro, and green onions.
For the dressing, whisk together peanut butter, soy sauce, chili paste, lime juice, maple syrup, salt, and pepper.
Once the rice is crispy, add it to the bowl of veggies, drizzle the dressing over, and toss to combine.
Top with chopped peanuts before serving.

Store leftovers in an airtight container in the refrigerator for up to three days. Keep crispy rice separate to maintain texture.